Crullers and Doughnuts
Ingredients
Directions
Render the suet
Cut beef suet into small pieces and place in a pot that holds about 10 pounds.
Add 1 pint of water and heat for about 3 hours, stirring frequently after the first hour.
Drain the rendered suet through a coarse towel and let it cool in pans or jars.
Fry the crullers
Heat the suet until hot, then drop in twisted doughnut batter.
Fry until the doughnuts are golden brown, about 5 to 8 minutes, testing one to check doneness.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef suet
- Its rendered fat carries heat evenly and gives the crullers a rich, crisp frying medium.
- Doughnut batter
- Sets and browns in the hot fat, forming the crisp outside and cooked interior of each cruller.
The step that matters
Heat the suet until hot before adding the batter. If the fat is too cool, the batter absorbs it and turns greasy and heavy. If it is too hot, the outside browns before the centre cooks through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More crullers recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.