The Best Smell in the World
There is nothing like the smell of frying dough. It fills the whole house. It feels like a warm hug. Doesn’t that smell amazing? It tells everyone that something good is coming.
I learned to make crullers from my grandma. She called them “fried twists.” Her kitchen was always warm and a little messy. I still laugh at that. Making them now brings her right back to me. This matters because food can be a beautiful memory.
Let’s Make the Dough
First, we mix the cream and spices. Then we cream the butter and sugar. This makes the crullers light. Add the egg and mix it all together.
Now, we add the flour and cream mixture slowly. The dough will get soft. It should not stick to the bowl. This part is fun. It feels like magic. What is your favorite part of baking? Is it mixing or shaping?
The Twist and Sizzle
Roll the dough out and cut it into strips. Now, give each strip a good twist. Make tight coils. This gives the cruller its classic shape.
Heat your oil until it’s nice and hot. Gently put a twist in the oil. You have to spin it with a spoon right away. This keeps its twisty shape. Fun fact: The word “cruller” comes from a Dutch word meaning “to curl.” See? It makes sense!
A Little Story for You
I once made a batch for my grandson’s school fair. I was so nervous. But they sold out in ten minutes! One little girl asked if I was a real grandma from a storybook. That made my whole week.
Sharing what you make is a special joy. This matters because it connects us. It is a simple way to show you care. Have you ever made a treat for a school event or a friend?
The Sweet Final Touch
Let the crullers cool completely. Then we make the glaze. Just mix the cream, vanilla, and sugar. Drizzle it all over the twists.
The glaze will dry into a sweet, thin shell. It is the perfect finish. Do you like your pastries with a lot of glaze or just a little? I always go for a little extra.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| heavy cream | 1 cup | |
| baking soda | ½ teaspoon | |
| cream of tartar | ¼ teaspoon | |
| nutmeg | A pinch | |
| salt | ¼ teaspoon | |
| large egg | 1 | |
| granulated sugar | ½ cup | |
| unsalted butter | 4 tablespoons | cut into cubes |
| all-purpose flour | 3 ½ cups | |
| vegetable oil | 3 cups | for frying |
| heavy cream | 2 tablespoons | for glaze |
| vanilla extract | ½ teaspoon | for glaze |
| confectioners’ sugar | 2 cups | for glaze |
| kosher salt | to taste | for glaze |
Making My Grandmother’s Crullers
Let’s make my grandmother’s crullers. They are light, twisted doughnuts. I love their crispy outside and soft inside. The smell fills your whole house with happiness. It reminds me of snowy mornings at her farm.
- Step 1: First, mix the cream, baking soda, and spices in a bowl. The nutmeg makes it smell so cozy. Just set this lovely mixture aside for now. It will get all bubbly and ready.
- Step 2: Now, cream the butter and sugar together. Make it light and fluffy. Then add your egg and mix it well. My grandma used to let me lick the paddle. I still laugh at that.
- Step 3: Time to add the flour and cream mixture. Do it in parts, like she taught me. Let the mixer do the hard work. The dough should be soft and not too sticky. (Hard-learned tip: Don’t rush adding the flour, or your crullers can get tough!)
- Step 4: Roll the dough out on a floured surface. Cut it into long strips. Now for the fun part, give each strip a good twist. Do you like your crullers straight or twisted? Share below! This makes them look so pretty.
- Step 5: Heat your oil in a deep pan. You need it nice and hot. Gently put a twist into the oil. Carefully spin it with a spoon so it keeps its shape. It will float up when it’s done and turn a golden brown.
- Step 6: Let them cool on a rack. Then, whisk the glaze until it’s smooth. Drizzle it over your beautiful crullers. Let that glaze dry before you eat them. It takes a little patience, but it’s worth it.
Cook Time: 20–25 minutes
Total Time: 1 hour
Yield: 12 crullers
Category: Dessert, Pastry
Fun Twists on a Classic
Once you master the classic, you can get creative. Try one of these fun twists on your next batch. They are all so delicious in their own way.
- Cinnamon Sugar Sparkle: Skip the glaze. Roll your warm crullers in cinnamon and sugar. It’s a simple, sparkly treat.
- Lemon Zest Sunshine: Add a teaspoon of lemon zest to the dough. It makes them taste so fresh and sunny.
- Chocolate Dip Dream: Melt some chocolate chips for dipping. Half-dip the glazed crullers for a real delight.
Which one would you try first? Comment below!
Serving Your Sweet Creations
These crullers are wonderful all on their own. But you can make them extra special. I love serving them on a big platter for everyone to share. It feels so welcoming.
For a real treat, add a bowl of fresh berries on the side. The sweet and tart flavors are perfect together. A dollop of whipped cream never hurts either. It’s pure comfort on a plate.
What to drink? A cold glass of milk is the classic choice. For the grown-ups, a hot cup of coffee with cream is just right. Which would you choose tonight?
Keeping Your Crullers Fresh
Fresh crullers are best eaten the same day. But you can keep them for later. Let them cool completely first. Then store them in a sealed container on the counter.
You can freeze them for a sweet treat later. I wrap each one tightly in plastic wrap. Then I place them all in a freezer bag. They keep for about a month this way.
My first batch was gone in minutes. But I once saved a few for my grandson. He found them the next day and his smile was so big. That is why I love batch cooking.
It means you always have a little joy ready to share. A homemade treat shows someone you care. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cruller Troubles
Sometimes the dough can be too sticky. Just add a little more flour to your hands. This will make the dough easier to handle. Your twists will hold their shape better.
I remember when my twists kept unraveling in the oil. Do not worry if this happens to you. Just use a spoon to gently spin them. This helps them form perfect coils.
If your crullers are too dark, the oil is too hot. If they are pale and greasy, the oil is too cool. Getting the temperature right matters for flavor. It gives you a crispy outside and a soft inside.
Solving small problems builds your cooking confidence. You learn that mistakes are just part of the fun. Which of these problems have you run into before?
Your Cruller Questions Answered
Q: Can I make these gluten-free?
A: Yes, use a good gluten-free flour blend. The texture might be a little different.
Q: Can I make the dough ahead?
A: Absolutely. Keep it covered in the fridge overnight. Let it warm up a bit before rolling.
Q: What if I do not have cream of tartar?
A: You can leave it out. Your crullers will still taste wonderful.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half. This is perfect for a smaller family.
Q: Any optional add-ins?
A: A little lemon zest in the glaze is lovely. Which tip will you try first?
Share Your Kitchen Creations
I hope you enjoy making these crullers. They always make my kitchen feel warm and happy. I would love to see your beautiful pastries.
Share a picture of your finished treats with me. Have you tried this recipe? Tag us on Pinterest! It makes my day to see your cooking.
Fun fact: The word “cruller” comes from an old Dutch word meaning “to curl”.
Happy cooking!
—Grace Ellington.
Crullers The Ultimate Fried Dough Pastry Guide
Description
Experience the delight of homemade Crullers, a classic fried dough pastry with a light, airy texture and a sweet vanilla glaze.
Ingredients
Glaze Ingredients:
Instructions
- In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Scrape down the sides and add the egg. Reduce the speed to medium-low and continue to mix until combined.
- Switch to the dough hook and return to medium-low. Add 1 cup of flour, followed by half of the cream mixture. Let knead for about 30 seconds. Add another cup of flour, followed by the remaining cream mixture. Let knead for about 30 seconds. Add the remaining flour and knead until the dough is soft and no longer sticks to the sides of the bowl.
- Transfer the dough to a lightly floured surface and roll into a rectangle, about ¼-inch thick. Cut out strips measuring about 1×6-inches. Twist each strip such that tight coils are formed.
- Fill a frying pan halfway with oil. Heat over medium heat until the oil reaches 375°F with a candy thermometer.
- Gently add each twist into the hot oil and carefully spin the twist with a metal spoon (the twist will unravel otherwise). The cruller is cooked once it floats to the top of the oil’s surface and is golden brown.
- Transfer to a paper towel lined cooling rack and let cool. Repeat with the remaining twists.
- Make the glaze by combining the cream, vanilla, and sugar. Add the salt to taste. Add more cream, 1 teaspoon at a time, until a pourable consistency is reached.
- Drizzle the glaze over the cooled crullers and let dry.
Notes
- For best results, ensure the oil maintains a consistent temperature of 375°F while frying. The crullers are best enjoyed the same day they are made.