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PENMART01
 
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Default Crullers (Dunkin' Donuts)

(dkra) asks:
>
>Someone here (or maybe rec.arts.comics.strips) mentioned that Dunkin'
>Donuts recently (a few months ago?) discontinued their crullers.
>
>What exactly are crullers, anyhow? How do they differ from a regular
>doughnut?
>
>I've seen several cruller recipes. One of them was a regular doughnut
>recipie but specified a particular shaping of the dough. Another recipe
>specified a raised yeast dough. Still another consists of a choux paste
>(for cream puffs) dough, put through a pastry tube and fried. The first
>two of them have a characteristic shape (strips of dough are twisted, with
>the ends pressed down).
>
>Will the real cruller please stand up?


cruller [KRUHL-uhr]
A doughnut-style dough (usually LEAVENED with baking powder) that's shaped into
a long twist, fried and sprinkled with granulated sugar or brushed with a sweet
glaze. The extremely light Freedom <S> French </S> cruller is made with CHOUX
PASTRY (cream-puff dough). The word "cruller" comes from the Dutch krulle,
meaning "twisted cake."

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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