ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Yield about 3 dozen


  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs, beaten
  • 4 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk
  • Vegetable oil
  • Sifted powdered sugar

How to Make It

  1. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat well.

  2. Sift together flour, baking powder, salt, and nutmeg; add to creamed mixture alternately with milk, beginning and ending with flour mixture. (Dough will be soft.) Chill 1 hour.

  3. Turn dough out onto a heavily floured surface; dust dough heavily with flour. Knead 4 to 5 times; roll dough to 1/4-inch thickness. Cut into 9- x 3/4-inch strips; fold each strip in half. Twist folded strip; press ends together to seal.

  4. Heat 3 to 4 inches oil to 375°; gently drop in 3 to 4 crullers at a time. Cook 1 minute or until golden brown on one side; turn and cook 1 minute on other side. Drain on paper towels; sprinkle with powdered sugar. Repeat procedure with remaining dough. Serve warm.

Oxmoor House Homestyle Recipes