Cinnamon crullers are a great Sunday morning treat. These cinnamon crullers take me back to my childhood when each Sunday morning my Grandfather would arrive with a bag from the bakery. The cinnamon crullers were one of my favorite treat.
- 3 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/1/2 cups granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter (not margarine), melted
- 1 teaspoon grated lemon peel (optional)
- 3 eggs
- 1/3 cup whole milk
- vegetable oil for frying
- Sift flour, baking powder, salt and 1/2 teaspoon cinnamon into a bowl. Set aside.
- In another large bowl, beat eggs with an electric mixer set on high until thick and lemon colored. Gradually beat in 1 cup of sugar, 1/4 cup at a time, then blend in the butter and lemon peel (if using).
- Stir in the flour mixture, alternating with the milk, one-third at a time, beginning and ending with the flour. Divide the dough into 2 equal pieces, wrap in plastic, and refrigerate for 30 minutes.
- In a deep skillet, preheat about 2 inches of oil to 375 degrees. On a slightly floured surface, roll out one piece of the dough, 1/4 inch thick. Cut with a fluted pastry wheel into 3 x 1 inch strips. Twist each strip about 4 times, then slide it gently into the hot oil.
- Cook the crullers for about 2 minutes per side or until light brown. Using a slotted spoon, transfer to paper towels to drain.
- Mix the remaining 1/2 cup sugar and 1/2 teaspoon of cinnamon on a plate. Roll the warm crullers in the cinnamon-sugar mixture until lightly coated.