Crusty Crullers are a classic fried pastry with a crisp, golden exterior and a tender, airy interior. These pastries are traditionally enjoyed across Eastern Europe and are similar to Polish “Chruściki” or Scandinavian “Fattigmann.” The addition of sour cream and brandy or rum in the dough creates a delicate richness, while a dusting of powdered sugar gives them a light, elegant finish. Perfect for holidays, special occasions, or cozy gatherings, these crullers are both nostalgic and indulgent.
Ingredients
- 5 egg yolks
- ½ tsp salt
- ¼ cup sugar
- 5 tbsp sour cream (heaping )
- 1 tbsp brandy ( or rum, preferably dark)
- 1 tsp vanilla extract
- 2 cups all-purpose flour (sifted, plus extra if needed)
- confectioners’ sugar (for dusting)
- oil (for deep frying, about 3–4 cups)
Instructions
Step 1: Prepare the Batter
- In a large bowl, beat egg yolks and salt until thick and pale yellow.
- Add sugar and continue beating until light and fluffy.
Step 2: Add Wet Ingredients
- Blend in sour cream, brandy or rum, and vanilla extract until smooth.
Step 3: Incorporate Dry Ingredients
- Gradually stir in sifted flour until the dough resembles a soft pie crust.
Step 4: Rest the Dough
- Cover with an inverted bowl and let the dough rest for 10 minutes.
Step 5: Shape the Crullers
- Roll out dough one-quarter at a time on a lightly floured surface.
- Cut strips about 1½ inches wide, then cut diagonally at 4-inch intervals.
- Make a 2-inch slit lengthwise in the center of each strip.
- Slip one end through the slit to create a twist.
Step 6: Fry the Crullers
- Heat oil in a deep pot to 350°F (175°C).
- Fry crullers in small batches until delicately browned, about 1 minute per side.
- Remove and drain on absorbent paper towels.
Step 7: Finish and Serve
- Generously dust with sifted powdered sugar before serving.
Tips
- Keep dough covered with an inverted bowl while resting to prevent drying.
- Fry in small batches to maintain a steady oil temperature and even browning.
- Use a thermometer to keep oil close to 350°F for best texture.
- Dust generously with confectioners’ sugar while still slightly warm for better adherence.
- Add a touch of citrus zest to the dough for a fragrant variation.
- Substitute rum or brandy with almond extract if avoiding alcohol.
- Roll dough evenly to avoid under- or over-fried spots.
- Drain thoroughly on absorbent paper to keep them crisp, not greasy.
- For extra “twist,” make longer strips before looping through the center slit.
- Serve the same day for maximum crispness.
Nutrition
Calories: 132kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 58mgSodium: 45mgPotassium: 35mgFiber: 0.5gSugar: 5gVitamin A: 90IUCalcium: 12mgIron: 0.7mg
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