Mom Brazil’s Crullers

Makes about 55 Ping Pong ball-sized crullers.


  • 4 cups all purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 tablespoon ground nutmeg
  • 1 ½ teaspoon salt
  • 2 eggs plus 1 extra yoke
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • ¼ cup melted butter
  • 1 cup milk
  • Vegetable oil for the fryer (about 2 quarts)
  • Bowl of cinnamon sugar
  1. In a deep-fryer, heat the oil to 365 degrees F (185 degrees C).
  2. In a large bowl, sift together the flour, baking powder, nutmeg, & salt.
  3. In a smaller bowl, beat together the eggs, egg yoke, & sugar.
  4. Add the vanilla, melted butter, & milk to the egg mixture.
  5. Add the wet mixture into the dry mixture to make a dough.
  6. Chill the dough in the frig for 20-30 minutes.
  7. Remove the dough from the frig and use a tablespoon to create a ball of dough.
  8. Add 6-8 balls of dough into the deep-fryer.*
  9. Fry for 3-5 minutes until golden brown, flipping over in the oil half way through.
  10. Remove the crullers from the fryer and place on a paper towel.
  11. After 1 minute resting, roll the crullers in a bowl of cinnamon sugar.
  12. Place sugared crullers on a wire rack to cool.
  13. After they are entirely cool, store in a tin.

*For best results, at step 8., start by adding only one ball of dough to the deep fryer. At 4 minutes, cut into the cruller at 4 minutes. It should be entirely dry at the core. Adjust your fry time accordingly.


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