Fried Dough with Nutmeg and Confectioners’ Sugar

Introduction

These crullers start with a butter-and-egg dough scented with ¼ teaspoon of nutmeg, then get twisted and fried at 380°F until golden brown. You get a crisp exterior, a tender center, and a light dusting of confectioners’ sugar, which makes them a good fit for a weekend breakfast or a same-day dessert.

Recipe Details

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Servings: 12

Ingredients

• ¼ cup (60 ml) butter
• 1 cup (240 ml) granulated sugar
• 2 eggs, well beaten
• 4 cups (950 ml) sifted all-purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup (240 ml) milk
• Fat for deep frying
• Confectioners' sugar

Instructions

1. Cream butter and sugar; add eggs.
2. Sift flour with baking powder, nutmeg, and salt. Mix into batter alternately with milk to make a dough. Chill dough.
3. Roll dough out ¼ inch (0.75 cm) thick. Cut dough into strips measuring 1 x 8 inches (2.5 x 20 cm).
4. Fold each strip in half lengthwise; twist several times and pinch ends together.
5. Deep fry in hot (380°F / 200ËšC) fat on until golden brown, flipping to cook both sides.
6. Place crullers on absorbent paper to drain, and cool. Sprinkle with confectioners' sugar.

Variations

• Replace the ground nutmeg with ground cinnamon if you want a sweeter, more familiar spice profile.
• Use confectioners’ sugar mixed with a little extra nutmeg for a more pronounced spiced finish on the outside.
• Swap the milk for buttermilk to give the dough a slight tang and a softer interior crumb.
• Cut the dough strips shorter before twisting if you want smaller crullers that fry a little faster and are easier to serve as bite-size pieces.

Tips for Success

• Chill the dough until it feels firm, not sticky, or the strips will stretch and lose their shape when you twist them.
• Roll the dough to a true ¼-inch thickness so the crullers cook through before the outside gets too dark.
• Keep the frying fat close to 380°F; if it drops too much, the crullers absorb grease instead of turning crisp.
• Do not crowd the fryer, since adding too many pieces at once lowers the oil temperature and leads to uneven browning.
• Drain the crullers on absorbent paper and wait until they are just warm, not hot, before adding confectioners’ sugar so it stays on the surface instead of melting away.

Storage and Reheating

Store cooled crullers in an airtight container. Keep them at room temperature for up to 1 day, or refrigerate for up to 3 days if needed, though the exterior will soften.

For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container or bag for up to 1 month. Freeze them without the confectioners’ sugar if possible and dust after reheating.

Reheat in a 300°F oven for 5 to 8 minutes until warmed through and lightly crisp again. A microwave will soften them, so use it only if texture is not a priority.

FAQ

How long should you chill the dough?

Chill it for about 1 hour, or until it is firm enough to roll and cut cleanly without sticking.

Can you use oil instead of fat for deep frying?

Yes. Use a neutral, high-heat oil and keep it at the same 380°F temperature for proper browning.

Can you make the dough ahead of time?

Yes, you can refrigerate the dough overnight before rolling, cutting, and frying it the next day.

Why are the crullers greasy instead of crisp?

The frying fat was likely too cool, or the pan was overcrowded. Fry in small batches and let the temperature recover between batches.