Cookbook | Ingredients | Recipes | Dessert | Cuisine of France

A cruller is a type of doughnut. It is often covered in or topped with icing, which may be chocolate. It is often twisted (rather than round) in shape and unraised. The word comes from early 19th century Dutch kruller, from krullen "to curl." It is most commonly found in New England and the Mid-Atlantic and North Central states of the USA, but it is also common in California. It is also common in France.

Ingredients (twisted crullers)Edit


  1. Cream butter and sugar; add eggs.
  2. Sift flour with baking powder, nutmeg, and salt. Add alternately with milk. Chill dough.
  3. Roll out 1/4 inch (0.75cm) thick. Cut dough into strips 1 x 8 inches (2.5cm x 20cm).
  4. Fold each strip in half lengthwise; twist several times and pinch ends together.
  5. Deep fry and flip over in hot fat 380 °F (200c) on a frying thermometer until brown.
  6. Drain on absorbent paper and cool. Sprinkle with confectioners' sugar.

Ingredients (round crullers)Edit

  • 1/4 cup (60ml) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) shortening
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) sifted all purpose flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Fat for deep frying
  • Confectioners' sugar frosting


  1. Combine sugar, salt, shortening, and boiling water in a saucepan.
  2. Mix and bring to a rapid boil.
  3. Add flour all at once and mix and cook until thickened, stirring constantly.
  4. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla.
  5. Force mixture through pastry tube onto greased paper, forming circles.
  6. Heat fat to 375 °F (195c) on frying thermometer.
  7. Carefully turn paper upside down so crullers will drop into fat. Deep fry and flip over until golden brown.
  8. Spread with thin confectioners' sugar frosting. Makes about 1 dozen.