1 c. sugar
2 lg. eggs, chilled
1 egg yolk, chilled
1 1/2 tsp. salt
1/2 c. chilled evaporated milk
1/2 c. ice water
3 tsp. vanilla
4 c. patent flour (not cake or pastry flour)
4 tsp. non-alum baking powder
2 tsp. freshly ground nutmeg
4 tbsp. melted shortening
Shortening for deep frying
Confectioners sugar for dusting

Using a heavy duty mixer, combine sugar, eggs, and salt and beat on high speed until creamy, about 2 minutes. Add milk, ice water, and vanilla and, on low speed, gradually add sifted flour, baking powder, and nutmeg. Add melted shortening (not too hot) and mix at low speed until thoroughly blended.

Chill batter in refrigerator for 8 hours. Knead dough until pliable, 4-5 minutes. Roll out (not too thin) just under half an inch and cut with a regular doughnut cutter or the smaller heart cutter. Re-roll dough using as little flour as possible. Cut remainder.

Fry in deep fat between 375-380 degrees until brown all over. Drain on cooking rack to room temperature and dust with confectioners sugar to taste. Yields 4 dozen regular doughnuts or about 128 hearts.

A baking powder without alum is best, but if you can't get it, use a regular baking powder, which unfortunately, imparts a slight metallic taste to the crullers.

This recipe has become world famous. Mr. Crutchley started in Southampton, New York, before he died in the early eighties he was shipping his famous cruller's all over the world.