The Dutch settlers in New York loved krulljes, which were crispy puffs of fried dough that we know today as crullers.

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  • 1/3 cup sugar
  • 1/4 cup margarine or butter
  • 2 eggs
  • 2 tablespoons milk
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon ground mace or nutmeg
  • 1/4 teaspoon salt
  • Cooking oil or shortening for deep-fat frying
  • Powdered sugar or sugar
In a large mixing bowl beat sugar and margarine or butter with an electric mixer until light and fluffy. Add eggs, one at a time; beat well after each addition. Add milk (batter may appear slightly curdled). Stir together flour, mace or nutmeg, and salt. Stir into the egg mixture. Chill 1 to 8 hours.
On a well floured surface, gently roll half of the dough into a 12x6-inch rectangle. Cut into 2-inch squares (do not reroll). Repeat with remaining dough. Fry 3 or 4 squares at a time in deep hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining squares of dough. Gently shake warm crullers in a bag with powdered sugar or sugar; cool. Makes 36 crullers.

nutrition information

Per Serving: cal. (kcal) 94, Fat, total (g) 6, chol. (mg) 12, sat. fat (g) 1, carb. (g) 9, pro. (g) 1, sodium (mg) 30, Percent Daily Values are based on a 2,000 calorie diet
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