Not to be confused with the French Cruller or DD’s retired Cruller. This one is sorta like the offspring of a Cider Donut and a Zeppole. Crunchy and crispy. Dense compared to the lightness of a French Crueller. When put in a brown paper bag will shortly see lovely “grease spots” (doesn’t taste greasy). Unique yet simple flavor. I could easily recognize in a blind taste test.
Nan’s Crusty Christmas Crullers
4 eggs room temp
4 tbsp. powdered sugar
1 tbsp. vegetable or canola oil
2 1/4 cups all purpose flour
Oil for deep frying
Beat eggs until foamy.
Add 1 tbsp. oil and 1 tbsp. oil. Mix well.
Sift flour into mixture.
Knead dough until glossy.
Roll out until paper thin.
Using pizza cutter cut into any shape.
In skillet fry in oil until golden brown.
Makes 6 doz.
