Crullers

Cruller is a fried dough pastry that is typically light and crispy on the outside and tender on the inside. It is made from dough that may be yeast-leavened or cake-like, and is fried until golden brown. The name derives from the Dutch kruller, meaning curled or twisted, reflecting many crullers’ twisted or ridged shapes. In American usage, crullers are commonly formed by shaping strips of dough into long strands that are twisted or tied into loops, producing a star- or ridged appearance once fried. They can also be cut into ring or stick forms. Styles vary regionally: yeast-based crullers tend to be light and airy with a delicate crumb, while cake crullers are denser and crisper; both may be dusted with sugar or glazed.

Ingredients and methods typically include flour, sugar, eggs, milk or water, and a leavening agent such as active yeast or baking powder, along with butter or oil. The dough is mixed, shaped into the desired form, proofed if yeast-raised, and deep-fried in oil at moderate temperatures until cooked through and evenly browned. Some versions are fried once, while others are fried twice to increase crispness.

Regional notes indicate that the term is used in the United States and parts of Canada for a variety of fried dough pastries and is historically linked to Dutch and German baking traditions. Related pastries include doughnuts, fritters, and other fried confections, with forms and names varying by locality.