Cruller
Cruller
Cruller (/ˈkrʌlər/), is a type of fried pastry often associated with the cuisine of the United States and Canada. The term cruller is derived from the Dutch word 'krulle', which means 'twisted cake'.
Etymology
The term 'cruller' is believed to have originated from the Dutch word 'krulle', a term used to describe a twisted cake. The Dutch settlers introduced this pastry to America in the early 17th century. The word 'krulle' itself is derived from the verb 'krullen', which means 'to curl' in Dutch.
Description
A cruller is a type of fried pastry that is often twisted into a round or oblong shape. It is typically made from a dough of flour, sugar, eggs, and butter, which is then deep-fried until it becomes golden brown. The cruller is often glazed with a sugar-based icing or dusted with powdered sugar.
There are several variations of crullers, including the French cruller and the Dutch cruller. The French cruller is made from a choux pastry, which gives it a lighter texture, while the Dutch cruller is denser and often filled with fruit or cream.
Related Terms
- Fried pastry: A broad category of pastries that are fried rather than baked.
- French cruller: A lighter version of the cruller made from choux pastry.
- Dutch cruller: A denser version of the cruller often filled with fruit or cream.
- Choux pastry: A light pastry dough used in many pastries.
- Glaze (cooking): A coating of sugar, often used on crullers.
External links
- Medical encyclopedia article on Cruller
- Wikipedia's article - Cruller
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