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  Added: Aug 06, 2006  •  Visited (1081)  •  Print version Print this recipe (78)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
May Day Crullers
What You Need:
  • 2 eggs
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • 2 cups flour
  • Vegetable oil for deep-fat frying
  • Confectioner's sugar
  • 2 tablespoons lukewarm water
  • ½ package (¾ teaspoon) of active dry or ½ cake of compressed yeast
  • 1 cup milk, heated to lukewarm

  • How To Cook:
    1. Put the 2 tablespoons of lukewarm water into a small bowl and sprinkle in the yeast. Let it stand 2 or 3 minutes, then stir until the yeast is dissolved.

    2. Set the bowl in a warm, draft-free place (such as an unlighted oven) for 3 to 5 minutes, or until the yeast bubbles and the mixture doubles. Now stir in the lukewarm milk.

    3. In a large bowl, stir the eggs and sugar only long enough to combine them. Pour in the yeast mixture and, stirring briskly with a spoon, add the salt. Beat in the flour, ½ cup at a time, beating vigorously until a soft batter is formed.

    4. Cover with a kitchen towel and set in a warm place (again, the unlighted oven) for 1 hour, or until the batter has doubled in bulk, but do not let it stand longer.

    5. Pour enough oil into a deep-fat fryer or heavy 10- to 12-inch skillet to reach a depth of about 2 inches, and place over medium-high heat until the oil is very hot and a light haze forms above it.

    6. Spoon 1 cup of the batter into a pastry bag fitted with a ¼-inch plain tip. Holding the bag upright, squeeze the batter into the hot fat in a 3- to 4-ihch circle, moving the bag in a circle to build a "bird's nest" of 2 or 3 rings more or less atop one another.

    7. Deep-fry 2 or 3 crullers at a time, turning them over with a spatula or tongs after 1 minute, or when they are a golden brown. Fry the other side, then remove from the fat with a slotted spoon and drain on paper towels.

    8. When the crullers are cool, sift the sugar over them and serve with coffee or Sima.

    To Make: 14 to 16 crullers
    This recipe is also available in:
    Cuisine » Europe » Finland
    Main Ingredient » Grains & Cereals » Flour
    Dish » Desserts


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