1 Powdered (confectioners') sugar and ground cinnamon, for dusting
Instructions
1. In a large bowl, cream the butter until light and smooth, about 2 minutes. Add the sugar gradually, beating until the mixture is pale and fluffy, about 3 minutes more.
2. Beat the 2 egg yolks until smooth and pale, then add them to the butter-sugar mixture, stirring well to combine.
3. In a separate bowl, beat the 2 egg whites to stiff peaks (the whites should stand in firm, glossy peaks when the beater is lifted). Fold the beaten whites into the butter mixture.
4. In another bowl, whisk together the flour, nutmeg, and baking powder. Add the flour mixture and the whole milk to the butter mixture in alternating additions (flour in three parts, milk in two), beginning and ending with flour. Mix only until a soft dough forms — do not overwork.
5. Turn the dough out onto a well-floured board and roll it thin, to approximately 1/4 inch (6 mm) thickness.
6. Cut the dough into pieces 3 inches (7.5 cm) long by 2 inches (5 cm) wide. In each piece, make four evenly spaced parallel cuts (gashes) approximately 1 inch (2.5 cm) long, running lengthwise through the centre of the piece but not reaching the edges. This creates a ladder-like shape.
7. To shape each cruller, weave your finger alternately in and out of the four gashes to fan and open the dough.
8. Heat 3 to 4 inches (7.5 to 10 cm) of neutral frying oil or lard in a deep, heavy pot to 365 to 375°F (185 to 190°C), as directed for Doughnuts I. Use a candy or fry thermometer to verify temperature. Lower the shaped crullers into the hot fat gently, a few at a time so as not to crowd the pot.
9. Fry the crullers for 2 to 3 minutes per side, turning once, until deep golden brown on both sides. A properly fried cruller will be evenly coloured, feel firm when pressed lightly with tongs, and will float freely without sinking. Drain on a rack or absorbent paper.
10. While still warm, dust generously with powdered (confectioners') sugar and a pinch of ground cinnamon. Serve promptly.
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