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Catholic Recipe: Crullers


  • 2 cups milk
  • 1 cup butter
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 3 cups sifted all-purpose flour
  • 8 eggs
  • 2 tablespoons rum
  • 1/2 teaspoon vanilla
  • confectioners' sugar


Yield: 4 dozen

Prep Time: 45 minutes

Difficulty: • • •

Cost: $$$$

For Ages:15+

Origin: France


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Also Called: Beignets


Bring milk, butter, salt, sugar to boil in a saucepan. Add flour, mixing with wooden spoon until mixture comes away from sides of saucepan. Remove from heat. Add eggs, one at a time, stirring thoroughly after each addition. Add rum and vanilla; mix well. Fill deep saucepan 2/3 full of oil for deep frying; heat oil. Drop 1 tablespoon mixture in oil. Fry until uniformly brown. Remove; drain. Sprinkle with confectioners' sugar. Yield, 4 dozen

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965