Crullers and Doughnuts
Ingredients
Directions
Render the suet
Cut beef suet into small pieces.
Place the cut suet in a pot that holds about 10 pounds.
Add 1 pint of water.
Heat the mixture for about 3 hours, stirring frequently after the first hour.
Drain the rendered suet through a coarse towel.
Let the suet cool in pans or jars.
Fry the crullers
Heat the suet until hot.
Drop twisted doughnut batter into the hot suet.
Cook doughnuts cut about ½ inch thick for 5 to 8 minutes, testing one to check doneness.
Drain cooked doughnuts in a skimmer.
Place the drained doughnuts in a colander.
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
- Provides the fat that fries the doughnuts, carrying heat evenly and adding richness.
- Doughnut batter
- Sets into a crisp, browned outer shell while the inside cooks through in hot fat.
The step that matters
Drop twisted doughnut batter into the hot suet. The fat must be hot before the batter goes in. If it is too cool, the doughnuts absorb more grease and turn heavy, while a fat that is too hot browns the outside before the centre is cooked.
“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.