Crullers

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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Ingredients
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    1/3  cup 
    sugar
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    1/4  cup 
    margarine or butter
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    2   
    eggs
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    2   tablespoons 
    milk
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    1 3/4  cups 
    all-purpose flour
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    1/2  teaspoon 
    ground mace or nutmeg
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    1/4  teaspoon 
    salt
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    Cooking oil or shortening for deep-fat frying
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    Powdered sugar or sugar

Directions
1.
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.
2.
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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