Crullers or Fried Cakes

The dough can be made, shaped, and frozen on a parchment-lined baking sheet for up to 2 weeks. Once frozen solid, transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time. Do not thaw before frying, as the dough will become sticky and difficult to handle.

Store cooled crullers in an airtight container at room temperature for up to 2 days. They are best eaten the day they're made. To refresh day-old crullers, warm in a 300°F oven for 5-7 minutes. These do not freeze well after frying, as they become soggy when thawed.