Crullers

Let's Cook

1. Step 1.

   Whisk together thoroughly in a medium bowl: 4 cups (500g) all-purpose flour; (1 teaspoon grated or ground nutmeg); ¾ teaspoon ground cinnamon; 2 teaspoons baking powder; ¾ teaspoon salt

2. Step 2.

   Add: 8 tablespoons (4 oz or 115g) unsalted butter, softened

3. Step 3.

   Rub with your hands until the butter has completely disappeared into the dry ingredients, without a speck of unblended butter remaining. The mixture should feel soft and slightly greasy and should hold together in a crumbly mass when grasped. Beat in a medium bowl, with a mixer at high speed, until very foamy: 4 large eggs

4. Step 4.

   Gradually beat in until thick and creamy: ¾ cup (150g) sugar

5. Step 5.

   Beat in on low speed: 2 tablespoons (30g) milk

6. Step 6.

   Stir the egg mixture into the flour mixture with a spoon until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to 24 hours.

7. Step 7.

   Using 1 level tablespoon for each, roll the dough between your hands into 48 balls. Do not flour the dough; if it becomes too soft to handle, refrigerate it briefly. Place the balls on a baking sheet covered with wax or parchment paper, cover with plastic wrap, and refrigerate for at least 1 hour.

8. Step 8.

   Line a baking sheet with parchment paper and sprinkle generously with flour. Work with just a few balls at a time, leaving the rest in the refrigerator. On unfloured wax or parchment paper, roll 2 balls under your palms into 5-inch ropes. Place the ropes side by side, pinch one end to seal, then twist the ropes a few times and seal the other end. Transfer to the prepared baking sheet. Repeat to make 24 crullers. Let stand at room temperature, uncovered, for 30 minutes.

9. Step 9.

   Fry, drain, and coat or glaze as for Cake Doughnuts.