Crullers
Ingredients
- ¼ cup butter
- 1 cup sugar
- Yolks 2 eggs
- Whites 2 eggs
- 4 cups flour
- ¼ teaspoon grated nutmeg
- 3½ teaspoons baking powder
- 1 cup milk
- Powdered sugar and cinnamon
Steps
- Cream the butter, add sugar gradually, yolks of eggs well beaten, and whites of eggs beaten stiff. Mix flour, nutmeg, and baking powder; add alternately with milk to first mixture; toss on floured board, roll thin, and cut in pieces three inches long by two inches wide; make four one-inch parallel gashes crosswise at equal intervals. Take up by running finger in and out of gashes, and lower into deep fat. Fry same as Doughnuts I.
More recipes with butter, eggs, flour, nutmeg, baking powder, milk, powdered sugar or cinnamon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.