Cruller

The cruller is one of the most elegant members of the donut family, distinguished by its beautiful twisted or braided shape and its uniquely tender, slightly chewy texture. Traditional crullers are made from a rich dough that includes a generous amount of eggs and butter, which gives them a flavor and texture that sets them apart from both cake and yeast donuts. The twisting process creates a donut with ridges and grooves that catch and hold glaze beautifully.

The word "cruller" comes from the Dutch "kruller," meaning "to curl," and the pastry's origins can be traced directly to the Dutch settlers who brought their frying traditions to colonial America. In its earliest form, the cruller was simply a strip of sweet dough twisted into a spiral or figure-eight and deep-fried. Over time, American bakers developed their own variations, and today the term encompasses several distinct styles.

The traditional American cruller is made from a straightforward dough that is rolled, twisted, and fried. The twisting creates the cruller's signature shape — a donut with defined ridges that provide a satisfying contrast of textures. The outer ridges fry up crispy while the inner folds remain soft and tender. Most crullers are finished with a simple sugar glaze that settles into the grooves, creating pockets of concentrated sweetness.

It's important to distinguish the traditional cruller from the French cruller, which is an entirely different pastry made from choux dough. While both share the name and a twisted appearance, they are fundamentally different in preparation and texture. The traditional cruller remains a staple at old-school donut shops, particularly in the Northeast and Midwest, where it is prized for its homespun charm and satisfying chewiness. A well-made cruller, still warm from the fryer with its glaze barely set, is one of the donut world's most underappreciated pleasures.