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Catholic Recipe: Crullers

    INGREDIENTS

  • 1 package active dry or cake yeast
  • 1/2 teaspoon sugar
  • 3 tablespoons warm water
  • 4-4 1/2 cups sifted all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2/3 cup cream
  • 2/3 cup warm water
  • 3 tablespoons melted butter
  • 4 eggs, slightly beaten
  • vegetable oil for frying
  • confectioners' sugar
  • Details

  • Yield: 4 dozen
  • Prep Time: 2 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Portugal

Also Called: Malasadas

DIRECTIONS

Dissolve yeast and 1/2 teaspoon sugar in water. Let stand.

Combine flour, sugar, salt in large bowl. Mix cream, water together. Add to dry ingredients. Add melted butter, beaten eggs. Add dissolved yeast. Stir. Mix well to form soft dough. Cover. Place in warm place to rise until double in size (about 1 1/2 hours). Drop spoonfuls into deep, hot oil, heated to 375°. Fry until light brown. Remove from oil. Drain on absorbent paper. Sprinkle with confectioners' sugar.

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