Croquignoles

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READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, cream together butter, granulated sugar, vanilla and lemon peel.
  • Beat in the eggs, one at a time.
  • Mix together flour, baking powder, nutmeg and salt.
  • Stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts.
  • The dough will be quite soft, but this results in more tender doughnuts.
  • Cover and refrigerate for 2 to 3 hours or until firm.
  • Divide the dough into 4 parts.
  • Work with 1 part at a time, refrigerating the remaining portions to keep them firm.
  • On a well floured surface, roll out one portion of dough about 1/4 inch thick.
  • Cut strips of dough 3/4 inch wide and 6 inches long.
  • Twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly.
  • Heat about 3 inches of oil to 360 F.
  • Fry the croquignoles until golden, 1 to 1 1/2 minutes per side.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm.
  • Place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops.
  • Serve as fresh as possible.
  • Makes about 48 croquignoles.
  • Elizabeth Baird's Favourites.
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