Croquignolles, aunt rose's mardi gras doughnu
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | cup | Milk |
| 2 | Eggs | |
| 1 | pinch | Salt |
| 1 | teaspoon | Pure vanilla extract |
| Oil for deep frying | ||
| Powdered sugar | ||
Directions
{ Submitted by Alcee-Hymet Family } Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about ¼ inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini