Crullers

Before You Begin

• •If you don't have sour milk, add 1 tablespoon white vinegar or lemon juice to 1 cup whole milk and let stand 10 minutes
• •Bring eggs and butter to room temperature for easier mixing and better emulsification
• •Use a candy/deep-fry thermometer to monitor oil temperature—too cool and crullers absorb grease, too hot and they brown before cooking through
• •Prepare a wire rack set over a baking sheet lined with paper towels for draining
• •The dough should be soft but not sticky—add flour gradually until it's just firm enough to roll and cut
• •Work with half the dough at a time, keeping the rest refrigerated to prevent it from becoming too soft to handle