Crisp them up in a 300F oven for 5 to 8 minutes, let cool, then glaze. Return the pan to medium heat and continue stirring until the mixture smooths out, begins to steam, and forms a crust-like coating on the bottom and edges of the pan, about 2 minutes. Makes 30, Deep frying pan, 1 1/2 about 2 minutes. Roll thin. Drain the crullers on a brown paper bag; then dip them completely in the glaze. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Combine the butter, water, milk, and salt in a medium saucepan over medium heat until the mixture comes to a boil and the butter melts. Fry in hot deep fat (360F) for 2 minutes or until they bob up to the top of the hot fat. If you are a child making this recipe, make sure to get an adults help! They are simply the best ever! Make the glaze by combining the cream, vanilla, and sugar. I'm Don, and I love sharing Grandma's recipes and the nostalgia they bring to mind. Crullers, which are originally Dutch, are now a favorite in America and Canada too! Use tongs or a slotted spoon to remove the crullers from the oil. Remove crullers from oil to a paper towel to drain and then immediately coat in glaze. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Roll out in thin sheets, cut in pieces about two by four inches; make as many cuts across the short way as possible, inserting the knife near one edge and ending the cut just before reaching the other. They get dry if the liquid is too low, that's where trial and error comes in. Cooking time 45mins Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling lard. Cake Recipes. Once cooked through, they are hand dipped in a honey sugar glaze. Fry 3 crullers at a time: Carefully place in the oil parchment paper-side up. The word "cruller" comes from the Dutch word "krulle" or "krullen," meaning twisted cake. May god bless your family. If it bubbles vigorously, its ready. Prov. I want to make some and freeze some and I didnt see any inquiries about frying thr cruellers that have been frozen. Fry. Add one or two more crullers to the pot in this way, leaving the paper on. Make ahead: Cruller dough can be made ahead and refrigerated in an airtight container for up to 2 days before piping and frying. Fry in deep fat (360F) until brown on both sides. My homemade French Crullers, warmed out of the oil and dipped in my, Dont be intimidated by frying at home! Drain on paper. Watch the above YouTube video with the opening scene of the 1939 Wizard of Oz movie. Let the crullers cool and set before serving. They look fancy, but youll be surprised how easy French crullers are to make! The mixture will slosh around a bit initially, but will come together into a smooth, shiny paste after a dozen or so stirs. My French Crullers taste super light and delicate, not hefty or oily like you might experience with regular donuts perfect for the weekend! Heat water, butter and salt to rolling boil in a 3 quart pan; stir in flour. baking powder. Crullers are best enjoyed fresh, the same day they are made. Dip the tops of the warm crullers in the glaze and serve as soon as possible. Are these sturdy enough when cooked to fill with a cream? Youll have more control when your hand is closer to the tip. Pass two knitting needles under every other strip, spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. Repeat with the remaining choux pastry, refilling your piping bag as needed and piping each cruller on a clean parchment square with a traced circle on the back. Required fields are marked *. Is that whipping cream, cream cheese or ? Lightly grease the squares on one side (I brushed with vegetable oil) and pipe a ring of dough onto each of the squares. Beat for about a minute after adding the last egg. 30 Old-Fashioned Recipes Just Like Grandma Used to Make. Crullers can also be baked. Chill the dough. Beat with the paddle attachment on low speed until no more steam rises out of the bowl, about 2 minutes. these links. Fry about 2-3 minutes on one side, until golden brown, and then flip and fry the other side for another 2-3 minutes. Price and stock may change after publish date, and we may make money off If you have a business development or DMCA inquiry, Click Here. Adjust your heat for your cooking oil to make sure the dough is fully cooked inside and nicely browned on the outside. If you dont see much bubbling, it needs to heat up more. I absolutely love making these for the kids. Mix cinnamon and sugar. Servings 12 Score and slightly twist. (If glazing, make sure doughnut is completely cool before glazing.). Fry for about 2 minutes, at which point the crullers should be well puffed and have a little browning. All three are excellent vessels for various glazes. Heat over medium heat until the oil reaches 375F with a candy thermometer. Enjoy making your favorite desserts from childhood. In a large, heavy-bottomed pot, pour oil 2 inches deep. Drain on absorbent paper and dust with powdered sugar, if desired. Transfer the dough to the piping bag. Best served warm, immediately out of the glaze. Turn off the heat and dump the flour in all at once into the milk mixture. Old Fashioned Cruller Recipe Southern Recipes (1910) Southern Crullers 6 eggs 2 scant cups sugar 3/4 cup butter Flour, enough Beat eggs separately. Transform pate a choux, a French batter typically used to make cream puffs and crullers, into the beloved Spanish pastries known as churros. 3.) I just briefly want to say thanks for publishing such a warm, cozy site that just feels like, well, home. As long as you are careful around the oil, youll be surprised just how easy it is. Start by combining the sugar, baking powder, salt and nutmeg in a bowl. My donuts were solid in the middle. Each donut type has 6 eggs2 scant cups sugar3/4 cup butterFlour, enough. 16:24, PRIVACY POLICY | My Site Policies | About My Site | Contact Me. Thanks for sharing. When youre done piping a ring, release pressure on the bag and quickly pull up while slightly turning your wrist. 11 Recipes Using Frozen Orange Juice (that aren't all drinks), 9 Savory Pumpkin Recipes To Make This Fall. Transfer the dough to a lightly floured surface and roll into a rectangle, about -inch thick. Twist each strip such that tight coils are formed. Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Bring to a boil over medium-high heat. Dust with powdered sugar. Start browsing till you find something. Mix well and let stand for 2 hours. Save your favorite recipes, articles, & more! Continue stirring until a layer of dough sticks to the bottom of the pan, about 3 minutes. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. CRULLERS - HUNGARIAN COOKIE Beat egg yolks, add sugar, sour cream, salt and vanilla. I slice these into strips and fry them. Add 1 1/4 cups powdered sugar and whisk until smooth. STEP 3: Flatten the mixture to the bottom of the pan and turn the heat back on. Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three-fourths cup, sometimes more but never as much as a cup. Fill a frying pan halfway with oil. Often glazed or coated in powdered sugar. Drain on absorbent paper and dust with powdered sugar, cinnamon sugar, or serve plain as desired. Heat the oil in a pan. Divide dough in three or four parts. 2023 Warner Bros. Flour rolling pin and canvas,roll out to 1/4" thick and cut into small strips. My mom used to make them oh so many years ago and I just loved them. Continue stirring until a layer of dough sticks to the bottom of the pan, about 3 minutes. Subscribe now to get my FREE Recipe Ebook and be the first to get news of all the newest recipe pages and updates, straight to your inbox! Doughnuts. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Gemma, since they are choux pastry, could you bake instead of fry them? Cakey and delicious crullers covered in a sweet glaze are completely addicting and will disappear in a matter of moments! While the crullers cool, make the glaze. Fried and unglazed crullers can be covered and stored at room temperature for up to 2 days. In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. In a small bowl, combine all the ingredients of your glaze(s) of choice, starting with the lesser amount of water. Start to stir vigorously! Fry quickly in hot lard. When the crullers are cool to the touch, dip the top of each cruller into the honey glaze and set on a cooling rack to let the drips run off. To sugar, add butter creamed, add yolks, and then beaten whites. melted butter. Cut with doughnut cutter and fry in deep fat until brown. As easy to make as an old fashioned cruller recipe, the jelly trifles are super delicious! Oh can't wait to try these for our sunday brunch. Sharon, USA. Thats because they are made with a pte choux dough that makes the donuts so fluffy. Join millions of other Bold Bakers. When the oil has reached temperature, carefully place a French cruller, paper-side up, into the hot oil. These taste just like the ones served at Dunkin Donuts! Cut into strips 6 inches by 1 inch. Increase the speed to medium and beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next. airy on the insideyou will be glad you gave it a go! In another bowl, sift 3 cups flour, salt, and baking soda. Miss R. J. S. Six eggs, one coffee-cup sugar, six tablespoons melted butter, four of sweet milk, one teaspoon soda in milk, two teaspoons cream of tartar in the flour, one teaspoon ginger, half a small nutmeg (or any other seasoning), flour to roll out; fry in hot lard. Cut into squares. Cut out circles using a donut cutter or if you . Its a special treat for sure, but one that creates amazing memories and smiles long after the crullers are gone! Miss M. B. Fullington, 2 eggs1/2 cup cream, sweet or sour1/2 cup milk1 teaspoon baking soda1 teaspoon salt1/4 cup sugar3-1/2 to 4 cups flour. Adapted from keithaccino.blogspot.com. Cut into strips approximately 6 inches by 1 inch. Homestead Recipes is a book about comfort food! Cut into rectangular pieces 3 inches by 5 inches. Here is how you make French Crullers(and dont forget to. Crullers are so easy to make you will want them all of the time. melted butter. Form your crullers the old fashioned way by cutting and separating the little strips of dough or simply twist the dough before frying to make them like the ones that Aunt Em served to Dorothy and the farmhands in the Wizard of Oz movie. Finish the choux pastry, either by hand or with an electric/stand mixer. Cake Donuts Recipe. In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. Im from The Netherlands, I want to try to make this recipe, but one of the ingredients is cream. Directions. Ingredients: 6(cream .. flour .. salt .. sugar .. vanilla .. yolks), Ingredients: 8(cinnamon .. eggs .. flour .. oil .. salt .. sugar ), Ingredients: 9(egg .. flour .. mace .. milk .. sugar .. vanilla ), Ingredients: 7(cinnamon .. eggs .. flour .. salt .. sugar ), Ingredients: 13(milk .. nutmeg .. salt .. sugar .. vanilla ), Ingredients: 6(eggs .. flour .. salt .. sugar ), Ingredients: 9(cinnamon .. cream .. eggs .. flour .. fry .. rind ), Ingredients: 9(flour .. milk .. nutmeg .. rind .. salt .. sugar ), Ingredients: 9(eggs .. extract .. flour .. salt .. sugar ), Ingredients: 9(cardamon .. cream .. eggs .. flour .. lemon .. sugar ). These crullers are the real deal cake-like, sweet, and wonderfully crisp on the outside. Fry in hot lard or vegetable shortening at 365F. Stir in sugar. Copyright 1995-2023 . So good! Return the to the wire rack dipped-side up. Melt butter in milk and cool to lukewarm. A French cruller is the lightest, most delicate doughnut youll ever taste. Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoon butter, three teaspoons baking powder mixed with six cups flour, half a nutmeg, and a level teaspoon cinnamon. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Let knead for about 30 seconds. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. These donuts are irresistibly crispy on the outside andsoairy on the insideyou will be glad you gave it a go! Toss on a slightly floured board, pat, roll, shape, and fry. Beat together eggs and sugar in skillet. Add more cream, 1 teaspoon at a time, until a pourable consistency is reached. Roll into long pieces about 4 inches each and fry in deep fat. When served for dessert or supper put a spoonful of jelly on each. (Heads up: At King Arthur, we only recommend the ingredients that we, as bakers, truly love. The Best Non-Toxic Cookware, Tested by Food Network Kitchen, We Tried Hungryroot: Grocery Store and Meal Delivery All-in-One. holiday - bread - pastry - donuts - Hanukkah Doughnuts. The outsides get super crispy while the insides stay soft and custardy. Keep stirring over medium-high heat. Adjust the heat as needed while you fry. Cream the sugar and egg yolks and add egg whites. Ingredients: 6 (cream .. flour .. salt .. sugar .. vanilla .. yolks) 7. Turn the heat back on, stirring constantly, for about 2-3 minutes over medium heat. Once cooked, leave them plain, dust with powdered sugar, cinnamon sugar, or even top with glaze. Sift dry ingredients and combine with liquids. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. not for a French cruller a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. This French cruller recipe includes four glaze options fruit, apple cider, chocolate, and maple so the flavors can be customized by the baker. Prepare parchment paper squares. Transfer cooked crullers to a cooling rack. What is the healthiest donut to eat? At that state, remove it from the heat and spread the dough out into the bowl of a stand mixer or a large mixing bowl to cool quickly. When the glaze has set, the crullers are ready to serve. Home Breakfast Perfect Homemade French Crullers. In a large, heavy-bottomed saucepan, bring the milk, water, butter, sugar, and salt to a boil. Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Leaving the rings on the parchment squares, set as many as will fit in the fryer basket. Once it does, remove the parchment with tongs and allow the cruller to fry for 4 to 6 minutes, until you see cracks forming on the surface. Beat eggs, sugar and butter together, add milk, spice, and flour; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick. Get Grandma's old fashioned donut recipes. Preparation time 20mins Cream together the butter and sugar. ), Facebook Instagram Pinterest Twitter YouTube LinkedIn. Classic Chocolate Eclair Recipe - Traditional and Delicious, Old Fashioned Buttermilk Donut Recipes - Sweet and Crispy, Old Fashioned Funnel Cake Recipe - So Easy, So Delicious, Old Fashioned Potato Donut Recipe - Prize Winning, Crispy and Yummy, Get the Best Donut Cutter for Making Perfect Homemade Donuts, Old Fashioned Cream Puffs Recipes - Light Creamy Fillings, Old Fashioned Donut Recipes Without Yeast - Grandma's Favorites. Cream-Filled Doughnuts Any doughnut, generally yeast and sometimes glazed, with a cream-based filling, often sweetened and/or otherwise flavored. Working one at a time, dip the craggy side of crullers into the glaze and let excess drip off. Join us and discover thousands of recipes from international cuisines. To fry the crullers: In a deep pan, heat enough oil to fill the pot 3 deep to 375F. The traditional French cruller is made from pate a choux and is basically hollow. Beat until fully incorporated. Divide dough in three or four parts. Beat until the dough is smooth and glossy, about 3 minutes. Super easy donuts! To finish the choux pastry with an electric mixer: Alternatively, transfer the warm butter-water-flour mixture to a large bowl or the bowl of your stand mixer fitted with the flat beater attachment. When dropping them into the fryer, pick up the 1st, 3rd, and 5th strips and pull them upward. Its so good! Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. King Arthur Baking Company, Inc. All rights reserved. Remove from fryer and dust with powdered sugar or dribble molasses over them and eat them while hot. Boston Creme Start to stir vigorously! The yeasted doughnut might taste slightly more bread-like, the cake doughnut will taste mostly sweet, while the cruller will have a noticeably eggy flavor. Baking crullers instead of frying them will produce a pastry similar to a paris-brest, a slightly less fluffy and less custardy cruller with a firmer crust. Ingredients 1/4 C. shortening 1 C. sugar 2 eggs 2 1/2 tsp. Add 1 cup of flour, followed by half of the cream mixture. Make four one-inch gashes at equal intervals. 2.) Scrape down the sides and add the egg. After 30 seconds, remove the parchment paper squares with tongs. Add the salt to taste. This post may contain affiliate links. 1/2 c. milk. Pipe at a 90-degree angle for better control. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Follow the steps up to #4. Tips & recipes for delicious dinners without the fuss. Place in a greased bowl, turning once to grease the top. But some recipes can be time consuming; this recipe provides a fast way to satisfy my urge for fried dough! Dip cooled crullers into the glaze and top with sprinkles. Place a wire rack on a baking sheet next to the pot and a bowl of the. Glaze and serve. Air fry for 6-8 minutes or until edges become golden brown. "Love your Old Fashioned Desserts Newsletter! Return the pan to the heat over medium heat and cook the dough until it becomes glossy and thickens, stirring constantly. Cream the sugar and egg yolks and add egg whites. Work in batches to fry the remaining crullers, being sure to maintain a consistent oil temperature of 375F. 3 c. flour. All rights reserved. <3. French cruller dough is very soft and stickythats why they need to be fried on the parchment paper at first. Make the dough. Add 1 1/4 cups all-purpose flour and stir with a wooden spoon to combine. When you see a thin film start to coat the bottom of the pan, the batter is ready. 1/4 tsp. Discard the parchment. Pipe a 3-inch (7 1/2cm) circle of dough on each square of paper, making sure you connect the ends. All rights reserved. Add enough White Lily flour to make a stiff dough or the crullers will not fry well. Carefully make 5 cuts lengthwise in the dough 1/2 inch apart and 4-1/2 inches long, so that the rectangle remains in one piece. You have described the most wonderful family. Freeze them for 30 minutes to make them easier to pick up. Buckeye Cookery and Practical Housekeeping (1877). 1/2 pound butter1 cup sugar6 eggs, beaten1/2 teaspoon cinnamon5 cups flour. And, more recently, "What are all the different styles of doughnut?" Because there are cake and yeasted and crullers and fritters, cider and potato and sour cream, malasadas and beignets and churroswait, do we count churros? Remove from the heat. May need to flip if the bottom is not golden. Oil is HOT when frying! Use the paddle attachment to stir the dough for a minute to help it cool. Fry in deep fat at 360F until browned on both sides. Dusty, U.S.A. Use the Help Forum for that. When you buy through external links on our site, we may earn an affiliate commission. Perry is a food writer, photographer, and recipe developer based in New York City. Cover and let rise in a warm place until doubled, about 1 hour. The oil should register 370 degrees. Get Mom's old fashioned potato donut recipe. Mix and bring to a rapid boil. Preheat oven to 450F. I wonder about cooking in an air fryer? STEP 1: In a saucepan, bring the milk, water, sugar, and butter to a boil. Get Grandma's old fashioned buttermilk donut recipes. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms. Mix sugar with egg, heat cruellers (may also be cut in rounds to make donuts). 4.) Glazed crullers should be eaten right away. 1.) 2/3 cup toasted, shredded coconut. It will become a thick dough. Drain crullers on a wire cooling rack placed over a baking sheet, or onto a paper towel-lined baking sheet. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority. I'd describe the simple treat as a dense piece of cake sans icing, but not flavor. In mixing bowl, beat eggs. Mrs. Once cooked through, they are hand-dipped in a honey sugar glaze. Frying: If you dont have a deep-fry thermometer, drop a little piece of dough into the oil to test it. Fry in deep fat hot enough to brown the dough but not to burn it. To make the iconic cruller ridges, use an open star tip. (If you dont have a thermometer, heat the oil on medium heat.) Become a donut master, and create realistic gourmet donuts from scratch on your iPhone or iPad. There's nothing like the taste of Grandma's home cooking, and these 30 recipes take a fabulous page out of every matriarch's cookbook. Storing Crullers French crullers are best enjoyed the same day they are made. Dont have stand up mixture, could I use hand mixture? Stir and add more water as needed until you reach your desired consistency. They are best eaten the same day they are made, but left-overs can be stored n a plastic bag and make for great dunking the next day in milk, coffee or hot cocoa. Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Grandma says, get the best donut cutter and enjoy making old fashioned donuts the easy way. Share Add review. Crullers taste best and should be eaten the day they are made. Glaze and serve. SPANISH CRULLERS (CHURROS) Heat oil (1-1 1/2 inch in depth) to 360 degrees. Crispy and delicious! Each French cruller from Dunkin' only has 220 . The only thing better than picking up fresh donuts on a Sunday morning is making homemade donuts and serving them warm, perfectly glazed, and with a fresh pot of coffee! After a minute, pull the paper away from the cruller with metal tongs. Just made these to have with coffee and a couple of friends. The grid pattern on the bottom of bakery crullers is from the mesh used when lowering them into the oil. Transfer the crullers to the wire rack to drain. Transfer the dough to the bowl of a stand mixer. Old-Fashioned It's the donut you order with a cup of coffee or tea and dunk. French Crullers are soft doughnuts with a sweet glaze. Transfer the dough to the bowl of a stand mixer (or large bowl if using an electric hand mixer). Allow the piped crullers to rest, uncovered, while you heat the oil. Ingredients 2 eggs 1/2 cup cream 1/2 cup milk 1 tsp. We dipped them in a little home made plum jam and oh my were they good. French cruller This donut consistently tops lists of the healthiest donut options at Dunkin' Donuts. CDKitchen, Inc. 23:03:04:06:33:01 :C: Nutritional data has not been calculated yet. For Glaze: In small bowl, mix all ingredients together until smooth and blended. Cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts. To make this French Cruller donut, bring the water, butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan. Add in the remaining two eggs and beat until blended. Thank you for another great recipe, Gemma. After cooking your confection in our splatter-free frier, cover it with frosting of any color in the rainbow. Turn the heat back on, stirring constantly for 2-3 minutes over medium heat. salt 4 C. flour 1 C. milk powdered sugar for dusting How to make it Cream shortening and sugar. Add cream and milk. Dont be intimidated by frying at home! Mix well; then stir in the flour. Unlike typical donuts, French Crullers are made with pte choux dough instead of yeasted dough. Beat in the whole eggs, egg white, and vanilla one at a time on medium speed, waiting until each egg is fully incorporated before adding the next. In a separate bowl, whisk together eggs, milk, vanilla extract and melted butter; then add to the dry ingredients. Fry until golden brown on the bottom, about 2 1/2 minutes. Find more useful information here. Combine sugar, salt and boiling water in a saucepan. Miriam, USA, Pleasant words are like a honeycomb, sweetness to the soul and health to the bones. Once the oil has reached the proper temperature, place a square of parchment with the cruller on it on a slotted spoon and slowly lower it into the oil. Turn the mixer to medium speed and add one egg. You'll want to enjoy these donuts while they're still warm and crispy from the frier! I made these with dried Blueberries on top as lemon and Blueberry crullers they were beyond divine. All rights reserved. Pipe the dough into loops, fry in hot oil, and toss in cinnamon sugar. Pumpkin Spice Cupcakes. Bake for five minutes then reduce oven to 350 degrees and bake another 15 minutes. 3 cups all-purpose flour 3 cups vegetable oil GLAZE 2 tablespoons heavy cream teaspoon vanilla extract 2 cups confectioners' sugar kosher salt, to taste Instructions In a medium bowl, stir together the cream, baking soda, cream of tartar, nutmeg, and salt. A thicker glaze will fully coat the cruller and have an opaque finish, while a thinner glaze will easily coat the cruller and provide a shiny, thin coating. I never met a lump of dough I didnt likeit is the Dutchie in me, I suppose. While the dough is chilling, cut parchment paper into eighteen 3-inch (7 cm) squares. Buttermilk Bar Donut Recipe. The choux pastry will be soft enough to pipe but firm enough to hold its shape. Cut into squares. Place a wire rack on a baking sheet next to the pot and a bowl of. They're allowed to float and get flipped partway through cooking using a chopstick (or your finger if you've been in a fry kitchen way too long). Repeat with the remaining crullers, but be sure to fry only 2 or 3 at a time so the oil maintains the correct temperature. Sift in the cinnamon and enough flour to make a stiff dough. Beat egg yolks, add sugar, sour cream, salt and vanilla. Drizzle the glaze over the cooled crullers and let dry. Your email address will not be published. (Trace a stencil on the paper first if you want a guide). As an Amazon Associate, I Earn From Qualifying Purchases.

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