Anytime we get dutch crullers or old fashioned
crullers from a bakery, my mom Marge usually
says, “these just aren’t the same as years ago.”
So on a mission viewing recipes from 1918 and on-
this is the closest to what she remembers and are
we glad she sent us on this mission. Do not confuse
these with French Crullers.
1/4 cup shortening
1 cup sugar
3 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon of grated nutmeg
1/2 teaspoon salt
1 cup half and half , slightly warm (or whole milk)
2 eggs (room temperature)
1 tablespoon sour cream
Vegetable oil or shortening for frying
1. Sift all dry ingredients together, with your hands or a pastry blender work in the shortening until evenly distributed.
2. Mix half and half, eggs and sour cream together, there will be lumps and gradually mix into the dry ingredients until the dough is smooth and pliable.
3. Roll out on a greased board about 12x8, cut in 1"x12" inch ropes (8 pieces), roll , fold in half and starting at fold loop each end around each other and pinching together at top and bottoms.
4. In a deep fryer heat the vegetable oil or shortening to 365ºF and fry crullers (do not over crowd) until golden brown, turning the cruller half way.
5. Drain on brown paper or paper towels and roll in granulated or confectioner's sugar.
They are heavenly served warm.