Mr. Crutchley's Crullers2 large eggs, chilled
1 egg yolk, chilled
1 cup granulated sugar
4 tablespoons melted shortening, cooled
1/2 cup chilled evaporated milk
1/2 cup ice water
4 teaspoons baking powder
1 teaspoon ground nutmeg
1 ½ teaspoons salt
3 teaspoons vanilla
4 cups all-purpose flour
vegetable oil for frying
superfine granulated sugar
The Crutchleys had a wonderful, small bakery in Southampton.
Sue's mother remembers going there for crullers in the thirties. A visit to the bakery was a childhood reward for enduring a long ride from the north shore of Long Island over to the southside.
Crutchleys' Bakery had gigantic Kitchen-Aid mixers which were just visible in the rear of the bakery. Everyone who worked there seemed to be covered in a fine coating of flour even when out front at the cash register. The Crutchley bakery produced other good bakery items, but the crullers were the big attraction. The bakery smelled as though one were walking into a huge box of crullers.
When Mr. and Mrs. Crutchley retired in the seventies, they closed the store. A few years ago they allowed a local newspaper to print the recipe for their famous crullers.
Any questions about making Crutchleys' Crullers at the Klocks, email Peter by clicking here.
This recipe has been kitchen tested.
You can find the above recipe(s) by tapping here on the Home Cookin' index.
Copyright © 1999-2003 S.H. Klock/ The Recipe
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