 Iced "cinnamon twist" cruller | |
| Alternative names | Twister |
|---|---|
| Type | Pastry/Doughnut |
Acruller (/ˈkrʌlər/) is a deep-friedpastry popular in parts of Europe and North America. In Europe it is typically either made of a string ofdough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry. In North America, it is typically a form of cakedoughnut made in a small loaf or simple stick shape or, in the case of the "French cruller", extruded in a ring fromchoux pastry.
Crullers are typically topped withcinnamon sugar, dipped in plainicing, or served plain.
The namecruller comes from the early 19th-century Dutchkruller, fromkrullen 'to curl'. In northern Germany they are known ashirschhörner ('deer horns'). In Scandinavia, these types of crullers are common at Christmas. They are traditionally baked onNew Year's Eve as a family project, with the children doing the labor-intensive shaping and the grown-ups handling thedeep frying.[citation needed] In Danish they are known asklejner and in Swedish asklenäter, both names deriving fromLow German.
In the United States, crullers were introduced in the late 18th and early 19th centuries byPennsylvania Dutch settlers, and became popular in regions with large German populations.[1] TheMilwaukee-style cruller, for example, is a loaf-shapedglazed cake doughnut with a crunchy exterior.[2][3]
The term "Chinese cruller" is occasionally applied to theyoutiao (Chinese:油条), a similar-looking fried dough food eaten in East and Southeast Asia.[1][4] The term cruller is also associated with the mahua (Chinese:麻花),[5] a type of twisted fried dough much denser and sweeter than youtiao.
The "Aberdeen crulla" is a traditional Scottish pastry made in the same way as the rectangular, plaited cruller of New England.[6] It is first attested inEdinburgh in 1829 and is thought to copied from the 'cruller' of the United States according to the Scottish National Dictionary (1931–1976).[7] Distinct from this, the "yum-yum" is a commonly available treat in the United Kingdom, which resembles a straightened French cruller coated in thin glacé icing.
 A light and airy French cruller | |
| Alternative names | Spritzkuchen Chouxnut |
|---|---|
| Type | Pastry/Doughnut |
AFrench cruller is a light airy, fluted, ring-shapedglazed doughnut extruded fromchoux pastry.[8] The name likely refers to the use of the French choux dough, with the actual origin of the pastry being German or Dutch, and was popularized in the United States byDunkin' Donuts.[2][9] When filled, they are often referred to as achouxnut.[10]
The French cruller is similar to the GermanSpritzkuchen (lit. transl. extruded cake), which is traditionally made from choux pastry that ispiped ontoparchment and then deep fried. It dates back to 18th centuryNuremberg,[11] but became associated with Eberswalde in the 19th century.[12] It is said to have originated as part of carnival celebrations that take place beforeLent to use up supplies of animal fats so they would not spoil and go to waste.[13]
Crullers are most commonly found in Canada,New England, theMid-Atlantic and North Central states of the United States; they are also common in California.[citation needed] The German origin is probably why traditional crullers can be found more easily in theMidwest, where manyGerman immigrants settled.[1] Some family-owned bakeries still call them "krullers."
In 2003, theDunkin' Donuts chain of doughnut shops stopped carrying traditional crullers, claiming that the hand-shaped rectangular treats were too labor-intensive, and couldn't be simulated with new machines for mixing doughnut batter. In its place some, of the chain’s franchises offered a simplified, machine-made rectangular version called a "cake stick".[14]As of 2003, the company still sold "French crullers",[15] which can be formed by a kind of extruding nozzle[16] similar to the way choux pastry is piped.
French crullers have been gaining popularity in the UK, Australia, and the USA, with specific mentions of Cardabelle in the UK, Moon Cruller in Australia, and Deli Provision in the USA. In the southeastern U.S., French crullers are a fresh-baked everyday bakery item at many donut shops and grocery stores.[citation needed] In 1973, the French cruller became available inMister Donut stores in Japan.[17]
Tim Hortons[18] andHoney Dew Donuts[19] sell only the French cruller, not crullers.Krispy Kreme[20] sell a similar doughnut the company refers to as a cruller, but is a molded/formed cake doughnut.
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