Page 159 - A Literary Holiday Cookbook

Makes approximately 24 crullers

“Such heaped up platters of cakes of various and almost indescribable kinds, known only to
experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and
the crisp and crumbling cruller.”

These French-style crullers use choux pastry as a base instead of traditional doughnut
dough, resulting in a doughnut that is crisp on the outside and almost custardy on the
inside.

INGREDIENTS

For the Crullers
½ cup butter

½ cup water
½ cup apple cider

1 cup flour

4 eggs, thoroughly beaten
Vegetable oil, for frying (approximately 8 cups, depending on

the size of the pot)

For the Icing

1 cup powdered sugar, sifted

2 tablespoons apple cider

Special Tools
Candy thermometer

Metal tongs

INSTRUCTIONS

1 Cut a sheet of parchment paper into 24 (3-inch) squares and set

aside. Place a wire rack over a baking sheet and set aside.