By Jacqueline Bennett


Crullers are a New England favorite. In fact, speculation is they have been part of the New England menu since the days of the Pilgrims. Now considered to be of the donut genre, it is interesting that the English settlers were so fond of crullers when as it turns out the origin of the name is Dutch – kruller, meaning to curl.


And curled or twisted they are, that is true crullers. Deep fried dough pastry. Imposters can be found at donut shops that shall remain nameless, but a flat appearance, often not thoroughly cooked dough and bland flavor are giveaways.


All that twisting apparently makes authentic crullers “labor intensive” thus explaining why they are becoming more and more rare. It is not easy to find a true cruller, the flavor of which is convincingly enhanced by the twisted constitution.Thick, oblong and sweet tasting even in its simplest state – plain. Adding powered sugar or light frosting to crullers takes them to another realm among morning delights.



One spot where the real thing can found is at Gerry’s Donuts. A small, independent shop located just past the new roundabout at the Ellington Five Corners on Windsorville Road in Connecticut. Be prepared – in addition to the crusty crullers, here one sometimes also comes across traditional, ole’ “crusty New Englanders”. Nonetheless, gathering up a cruller or two for 80 cents each, or a half dozen for about $3 is a worthwhile bargain. According to staff crullers sell out fast, typically by 8 a.m.


Gerry’s also serves delicious Mountain Dairy milk produced at the Stearns Family Farm in Storrs where the workday milking starts at 3 a.m.  Perfect, because the cruller experience is incomplete without a cup of hot coffee or tea, or better yet, some farm fresh cold milk.


Where do you find traditional-style crullers?