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Cinnamon Crullers Recipe

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This recipe for Cinnamon Crullers is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/1/2 cups granulated sugar
6 tablespoons (3/4 stick) unsalted butter (not margarine), melted
1 teaspoon grated lemon peel (optional)
3 eggs
1/3 cup whole milk
vegetable oil for frying
Directions:
Directions:
Sift flour, baking powder, salt and 1/2 teaspoon cinnamon into a bowl. Set aside. In another large bowl, beat eggs with an electric mixer set on high until thick and lemon colored. Gradually beat in 1 cup of sugar, 1/4 cup at a time, then blend in the butter and lemon peel (if using). Stir in the flour mixture, alternating with the milk, one-third at a time, beginning and ending with the flour. Divide the dough into 2 equal pieces, wrap in plastic, and refrigerate for 30 minutes. In a deep skillet, preheat about 2 inches of oil to 375 degrees. On a slightly floured surface, roll out one piece of the dough, 1/4 inch thick. Cut with a fluted pastry wheel into 3 x 1 inch strips. Twist each strip about 4 times, then slide it gently into the hot oil. Cook the crullers for about 2 minutes per side or until light brown. Using a slotted spoon, transfer to paper towels to drain. Mix the remaining 1/2 cup sugar and 1/2 teaspoon of cinnamon on a plate. Roll the warm crullers in the cinnamon-sugar mixture until lightly coated.
Personal Notes:
Personal Notes:
I like to switch out the lemon peel for 1/2 tsp. ground nutmeg, more or less to taste. The nutmeg gives more of an "old fashioned" taste to the crullers.

 

 

 

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