Croquignoles

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 1/3 cup butter
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 teaspoon grated lemon, rind of
• 4 eggs
• 3 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/2 cup light cream
• oil (for frying)
• 1/2 cup icing sugar

Recipe

• 1 in a large bowl, cream together butter, granulated sugar, vanilla and lemon peel.
• 2 beat in the eggs, one at a time.
• 3 mix together flour, baking powder, nutmeg and salt.
• 4 stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts.
• 5 the dough will be quite soft, but this results in more tender doughnuts.
• 6 cover and refrigerate for 2 to 3 hours or until firm.
• 7 divide the dough into 4 parts.
• 8 work with 1 part at a time, refrigerating the remaining portions to keep them firm.
• 9 on a well floured surface, roll out one portion of dough about 1/4 inch thick.
• 10 cut strips of dough 3/4 inch wide and 6 inches long.
• 11 twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly.
• 12 heat about 3 inches of oil to 360 f.
• 13 fry the croquignoles until golden, 1 to 1 1/2 minutes per side.
• 14 remove with a slotted spoon and drain on paper towels.
• 15 repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm.
• 16 place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops.
• 17 serve as fresh as possible.
• 18 makes about 48 croquignoles.
• 19 elizabeth baird's favourites.