This is the most challenging old-fashioned recipe I’ve made so far, mainly because I mixed everything up, then realised the contributor to the 1912 edition of Colonial Everyday Cookery had forgotten to include flour!
The instructions – “mix, cut out with a hole in the middle, fry in hot lard” – were also very basic.
After some experimentation, I got it right and made the most wonderful little doughnut-like fried cakes.
Crullers are traditionally a fried pastry and their name comes from the 19th century Dutch word kruller, or krullen, meaning “to curl”. Crullers are popular in Germany, Sweden and Denmark, although they usually come in fancy shapes, unlike these ones.
- 1 egg
- 1 cup sugar
- 250g tub sour cream
- 1 tsp baking soda
- ½ tsp mixed spice or cinnamon
- Pinch of salt
- 2½ cups flour
- Lard or dripping, to fry
- Mix the egg, sugar, sour cream, baking soda, spice and salt together in a large bowl. Sift in the flour, stirring as you go, until you have a soft dough – do not make it too firm like scone dough.
- Place on a floured board and gently pat or roll until it is about 2cm thick. Get a cookie cutter and cut your crullers, then make a small hole in the middle – similar to a doughnut’s but not as large.
- Heat lard in a pot and deep-fry until golden on both sides. If you have a deep-fryer this is even better (cooking in lard or dripping gives the best flavour, but you can use oil if you prefer).
- Serve warm for a lovely morning tea or dress up for a dessert with a sprinkle of icing sugar, some berries and a little vanilla ice cream.