Crueller Doughnuts
"Nice and crispy doughnuts that are enjoyed by kids of all ages."
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
24 doughnuts
ingredients
- 1⁄4 cup shortening
- 3⁄4 cup granulated sugar
- 2 large eggs, separated
- 1⁄2 teaspoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground nutmeg
- 1 1⁄4 cups whole milk, homogenized
- 2 cups cooking oil (for deep frying, (or more)
-
COATING
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons ground cinnamon
directions
- In a mixing bowl using an electric mixer, cream shortening and sugar until fluffy.
- Separate eggs.
- In a small bowl, beat egg yolks well.
- Add beaten egg yolks to shortening/sugar mixture and mix to blend.
- Add vanilla extract and beat again.
- Into a separate bowl, sift flour, baking powder, salt, mace and nutmeg; set aside.
- Beat egg whites until peaks form.
- Add flour mixture and milk alternately to shortening/sugar mixture, beating after each addition, until well incorporated.
- Fold in beaten egg whites, but DO NOT BEAT.
- Add additional flour if required to make dough stiff enough to handle.
- On a lightly floured surface, roll out dough to 1/2 inch thickness.
- Cut dough with a doughnut cutter reserving the holes to be deep fried as well.
- Gather pieces of dough, form into a ball and then roll out to 1/2 inch thickness.
- Cut out doughnuts again until all dough is used up.
- Preheat oil in a deep-fryer to 375°F.
- Drop in 3 or 4 doughnuts and deep fry for 1 to 1 1/2 minutes, turn over and fry for another 1 minute or until golden brown.
- Remove with wire spoon or slotted spoon onto paper toweling to drain and cool slightly.
- COATING.
- In a plastic bag, mix together sugar and cinnamon.
- Drop doughnuts into bag while still warm and shake to coat well.
- You may also use a medium size deep frying pan deep fry the doughnuts.
- Make sure the oil comes about half way up the doughnut.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Uncle Bill, I was so happy to have found a recipe for cruller doughnuts! they are one of my all-time favorites. I followed the recipe exactly as stated only I used half and half cream in place of milk, and used Crisco for the shortening. I didn't have a doughnut cutter, so I used a large biscuit cutter to cut out the doughnut and a small cutter for the middle. The end result produced a wonderful light airy texture doughnut, almost the same as store-bought, but not quite, but just as delicious anyway!. this recipe takes a bit of time to prepare, but is well-worth the effort, if you love crullers, then this is a must-try! Thanks Uncle Bill for sharing such a wonderful recipe, these are such a treat,when eaten warm! I will make them again!...Kitten:)
Tweaks
-
Uncle Bill, I was so happy to have found a recipe for cruller doughnuts! they are one of my all-time favorites. I followed the recipe exactly as stated only I used half and half cream in place of milk, and used Crisco for the shortening. I didn't have a doughnut cutter, so I used a large biscuit cutter to cut out the doughnut and a small cutter for the middle. The end result produced a wonderful light airy texture doughnut, almost the same as store-bought, but not quite, but just as delicious anyway!. this recipe takes a bit of time to prepare, but is well-worth the effort, if you love crullers, then this is a must-try! Thanks Uncle Bill for sharing such a wonderful recipe, these are such a treat,when eaten warm! I will make them again!...Kitten:)
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
