Old-Fashion Buttery Breakfast Crullers

Ever since I was a kid I loved to bake. When I became an adult I started collecting cookbooks from the 40's, 50's and 60's. I look for books with unique baking sections. Most of the old recipes begin with a stick of butter. I know the medical journels say that butter is not heart healthy, however I believe you can eat anything as long as it's in moderation.

Saturday morning is my time to make fresh baked pastries for my family. I thumb through my stacks of old cookbooks looking for one of a kind recipes. I found this one handwritten in the back of an old dog-eared cookbook I purchased at a flea market. It's easy and quick to prepare.

Old-Fashion Buttery Breakfast Crullers

Ingredients:

1 ¼ cup sugar
5 tablespoons butter
2 eggs
1 cup milk and buttermilk mixed (about half and half)
3 ½ teaspoons baking powder
¼ teaspoon orange zest or extract (my personal option)
½ teaspoon grounded nutmeg
½ teaspoon salt
4 ½ cups flour (it didn't specify what kind so I use all-purpose)

In a large mixing bowl start your wet mixture of creamed butter, sugar, and eggs. In a separate bowl mix your dry ingredients, nutmeg, salt, baking powder and flour. Add the dry mixture a cup at a time alternating the dry with the milk mixture. I've never made this recipe using a food processor. I use a wooden spoon and mix the dough by hand, old school. If needed add extra flour so that the dough is stiff enough to handle.

Turn out dough onto a floured surface hand pat or roll dough about a half-inch thickness and cut into 5-inch lengthwise. You can twist them or leave them in stripes which ever you prefer. Deep fry them in shortening. I use my well seasoned cast-iron black skillet. Fry crullers until golden brown on each side. This only takes just a few minutes. Place fried crullers on paper towel to drain. Sprinkle with powdered sugar. I usually put on a pot of fresh coffee or brew a pot of English tea while they are cooling. The recipe yields 36 crullers.