Mr. Crutchley’s Crullers
- 2 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
- Using a heavy-duty mixer, combine sugar, salt and eggs and beat on high speed until creamy.
- Add milk, ice water and vanilla, and on low speed gradually add sifted flour, baking powder and nutmeg.
- Add melted shortening and mix on low speed until thoroughly blended. Chill batter in refrigerator for eight hours.
- Knead dough until pliable. Roll out and cut with a doughnut cutter. Re-roll dough using as little flour as possible.
- In a deep-fat fryer, heat oil to 375° F.
- Fry crullers until golden. Drain and cool to room temperature. Dust with superfine granulated sugar (or, confectioners’ sugar).
The Crutchleys had a wonderful, small bakery inSouthampton. Sue’s mother remembers going there for crullers inthe thirties. A visit to the bakery was a childhood reward for enduring a long ride fromthe north shore of Long Island over to the southside. Crutchleys’ Bakery had gigantic Kitchen-Aid mixerswhich were just visible in the rear of the bakery. Everyone who worked there seemed to becovered in a fine coating of flour even when out front at the cash register. The Crutchleybakery produced other good bakery items, but the crullers were the big attraction. Thebakery smelled as though one were walking into a huge box of crullers. When Mr. and Mrs. Crutchley retired in theseventies, they closed the store. A few years ago they allowed a local newspaper to printthe recipe for their famous crullers. Any questions about making Crutchleys’ Crullers at theKlocks, email Peter by clicking here. This recipe has been kitchen tested.