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
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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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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces