Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

cruller an American fritter made of a dough similar to that for a doughnut but with more eggs, or sometimes with choux pastry. The first dough is made stiff enough to roll, and is cut into strips which are usually plaited together; the choux pastry is piped onto a piece of paper in a ring or figure of eight, and tipped off into the hot oil. After frying, crullers are sprinkled with icing sugar. Chinese deep-fried egg twists, made from a dough of flour, oil, sugar, and eggs, are made in a similar shape.