Go Back

Clementine Paddleford's Crullers

From Hometown Appetites, by Kelly Alexander and Cynthia Harris
Servings: 16
Author: Clementine Paddleford, c/o Kelly Alexander

Ingredients

  • 3 1/2 cups all-purpose flour sifted
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • t tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/2 cup egg yolks about six extra-large
  • 1/2 cup buttermilk or sour milk [I used 1/2 c whipping cream with 1 tbs lemon juice]
  • 1/2 cup half-and-half
  • 1 cup sugar
  • 1-2 quarts vegetable oil for frying

Instructions

  • Sift flour, baking soda, baking powder, salt, and spices into a large bowl and set aside.
  • Beat the egg yolks in a separate large bowl.
  • Mix the egg yolks with the buttermilk and half-and-half.
  • Add the sugar to the wet ingredients and stir until well-blended.
  • Add the sifted dry ingredients and beat until smooth.
  • Turn a portion at a time onto a lightly [WELL] floured surface and roll or PUT OUT to 1/2-inch thickness.
  • Cut with a 3-inch doughnut cutter OR a 3-inch biscuit cutter, then make a hole in the centre of each with a 1-inch cutter or the end of a wooden spoon handle.
  • In a heavy 6-quart pot filled no more than halfway with oil, heat oil to 365 degrees.
  • Fry doughnuts 45 seconds to 1 minute on each side until golden brown.
  • Drain on paper bags [OR rags or papertowels on a wire rack.]
  • [If desired, dust with icing [powdered] sugar, melted chocolate, or a glaze of icing sugar mixed with milk or lemon juice by the tbs.]

Notes

This recipe is from Hometown Appetites, by Kelly Alexander and Cynthia Harris.
[My changes are in brackets!]