There were two designs for the ‘crumbling cruller’ that we came across, but regardless of which one you choose to make, it’s not the doughnut cruller that we know today.
One design is shaping them into love knots. To make, the dough is cut into elongated diamonds, slicing the middle and pulling the dough through itself.
Another type of cruller, and the one we chose to make, is a cork-screw curl. It’s created by cutting dough into strips, then wrapping it around a wooden spoon handle, before dropping it into the bubbling oil to fry. Crisp and crumbling is right though, it’s crispy but falls apart easily, so gently, gently!
- 9 tbsp butter
- 1 egg
- 1⅔ flour
- 2 tbsp cream (optional)
- Cream the butter until light and fluffy
- Add egg and mix
- Add flour bit by bit
- If dough is too stiff, add cream. Roll to ⅙ inch, cut into strips ¾ inch wide.
- Twist around handle of wooden spoon to make a curl and gently slide off into hot oil.
- Fry until golden brown, remove form oil and drain on paper towels.
- You can finish them off with a dusting of icing sugar.