Twisted Crullers
These twisted crullers get their lift from baking powder rather than yeast, so there is no proofing and the dough can go from bowl to fryer in an afternoon. A little nutmeg gives the plain, buttery dough a gentle warmth. Chilling the dough makes it easy to roll and cut into neat strips, and the braided twist leaves plenty of crisp edges for a coat of confectioners' sugar.
Instructions
Beat the butter and granulated sugar together until smooth and creamy, then stir in the well beaten eggs.
Sift the flour with the baking powder, nutmeg and salt. Add this to the creamed mixture in portions, alternating with the milk, until you have a dough. Chill the dough.
Roll the chilled dough out to ¼ inch (0.75 cm) thick. Cut it into strips about 1 x 8 inches (2.5 x 20 cm).
Fold each strip in half lengthwise, twist it several times, and pinch the ends together so the twist holds its shape.
Heat the fat to 380°F (200°C). Fry the crullers until golden brown, turning them so both sides cook evenly.
Lift the crullers out onto absorbent paper to drain and let them cool. Dust them with confectioners' sugar before serving.
Make it personal.
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