It is always great to make fresh home made donuts. Most home made donuts aren’t good unless they are fresh, but these donuts were great cold too.
The boy just loves crullers. So when he found a recipe for them, I said “Great. Make them for me.” So he did.
These crullers taste much like the Little Debbie donut snack cakes, only better. They are not to sweet, or greasy. The best part is that they are just so easy.
These donuts take basic flour, sugar, baking powder, milk, eggs, salt, butter, vanilla, nutmeg, and oil. We used peanut oil.
First, get your oil heating up. This takes forever, so get it started now.
Apologies for the poor photography. It was dark o’thirty when these were started. That’s my story, and I’m stickin’ too it.
You take your dry ingredients, and whisk them together. Whisk you wet ingredients together and add them to your dry.
The dough is really wet, and I didn’t think that it would roll out well, but you refrigerate it for 30 minutes.
Don’t leave this step out!
Flatten your dough out. The boy likes the twisted cruller shape, but these can be made in the traditional donut shape too. If you do it they way we did, there is no second rolling out, and no waste. Much easier, and less time consuming.
Cut them into strips and cut the strips in half. We use a pizza cutter for this. Take your strips, fold in half and twist.
Get your assembly line going. On the left side of the oil, we have a platter to drain them in. Once you start them, you aren’t going to have time to do anything else but make the donuts.
Having your oil to temperature is key to deep frying properly.
When your oil is hot enough, put a few donuts in. Don’t crowd them, they like to swim free.
Here they are ready to flip.
Yeah, they are almost done. See how they have stopped bubbling so much around the edges. That is your clue to know that they are ready to be drained.
Which means that they are closer to being eaten.
Yes, I know that they look a bit dark, but with all the dough being twisted on itself, we thought that we should cook them just a bit longer to make sure that they were done in the middle. They were. The second batch was cooked less time, but they didn’t have the same crunch. We liked them a bit crunchier.
Fry yours how you like.
You can sugar and cinnamon them, powder sugar them or glaze them. We like glaze. I personally think for this type of donut texture, that they really need a glaze.
With our glaze, we used a flavored coffee creamer for the liquid to give it a boost of flavor. Dulche de Leche was what we had in the fridge, but these would be great with a hazelnut, or a vanilla toffee caramel, or whatever floats your boat.
We halved the recipe, and it made 12 donuts. We ate them warm, and we ate them cold. They were delicious both ways.
Long Island Crullers
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons salt
- 2 large eggs plus one extra yolk
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 cup butter, melted
- 1 cup buttermilk
- Vegetable shortening for frying
- Powdered sugar
Heat shortening/oil to about 365*F.
Whisk together the flours, baking powder, nutmeg and salt. Beat together the eggs, egg yolk, and sugar. Add the vanilla, melted butter and milk. Mix the wet ingredients into the dry and chill the dough in the refrigerator for 30 minutes to firm up and make handling easier. Roll dough then cut it using a doughnut cutter. Or you can cut into strips and twist. Fry a few doughnuts at a time for about 2 minutes on each side. Remove with a slotted spoon or spatula and place on paper towels to drain. Continue until all the dough has been fried.
When cooled slightly, sprinkle with powdered sugar, or glaze if desired.
Makes 1 1/2 dozen doughnuts.