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Delicate Crullers

Delicate crullers are small, fried dough pastries dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Delicate Crullers

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Delicate Crullers

Ingredients

Directions

Make the dough

  1. In a bowl, combine eggs, lard, sugar, salt, grated nutmeg, and lemon extract.

  2. Gradually add sifted flour until a nice dough forms.

Shape the crullers

  1. Roll the dough to about ⅛ inch thickness.

  2. Cut the dough into strips 1.5 inches wide and 3 inches long.

  3. Use a knife to make slices across the strips, leaving ¼ inch from the edges and ¼ inch apart.

  4. Join the ends of each strip to form a circle, pressing down slightly to create a bulging basket shape.

Fry and finish

  1. Fry in hot oil for about 5 minutes until golden brown.

  2. Remove from oil and sprinkle with powdered sugar.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the dough and add richness and structure as they set in the hot oil.
Lard
Adds fat for tenderness and a rich, short texture in the fried dough.
Sugar
Adds sweetness and helps the surface brown during frying.
Sifted flour
Forms the dough's main structure once it is worked into a smooth mass.

The step that matters

Frying in hot oil. If the oil is not hot enough, the dough absorbs excess oil and turns greasy; if too hot, the outside browns before the inside cooks through. Steady heat gives a crisp, golden, fully cooked cruller.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar, nutmeg, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonthe original
  4. Figfits about as well

Fit is the average pairing score against egg, sugar, nutmeg, flour. Candidates are from the same food group and used in at least 100 recipes.

“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

French 5Pastry 4Delicate 3New York 3Plain 3 See all 103 →

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