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Long Island Crullers recipe

This plain, but by no means ordinary doughnut,is richer and crustier than a regular cake doughnut.

Recipe: Long Island Crullers

3 cups all-purpose flour
1 cup cake flour
1 tablespoon baking powder
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons salt
2 large eggs plus one extra yolk
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup butter, melted
1 cup buttermilk
Vegetable shortening for frying
Powdered sugar

  • Whisk together the flours, baking powder,nutmeg and salt.
  • Beat together the eggs, egg yolk, andsugar.
  • Add the vanilla, melted butter and milk.Mix the wet ingredients into the dry and chill the doughin the refrigerator for 20 to 30 minutes to firm up and makehandling easier.
  • Roll dough then cut it using a doughnutcutter.
  • Meanwhile, heat shortening to about 365°F(185°C), not any hotter.
  • Fry a few doughnuts at a time for about2 minutes on each side. Remove with a slotted spoon or spatulaand place on paper towels to drain. Continue until all the doughhas been fried. When cooled slightly, sprinkle with powderedsugar if desired.

    Makes 1 1/2 dozen doughnuts.

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  • Comments

    1 Comment


    Then I moved on to the recipe for Long Island crullers, very good, plump vanilla doughnuts that were nicely crusty on the outside.

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