Croquignoles Recipes

CROQUIGNOLES

Steps:

• Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl.
• In another bowl, beat the eggs until light and frothy.
• Add the sugar and whisk to dissolve.
• Add the butter and vanilla and continue to whisk for 2 to 3 minutes.
• Add the flour mixture, about 1 cup at a time, blending together until a stiff dough forms.
• Lightly flour a work surface and sprinkle the dough with a little flour.
• Pat the dough into a large rectangle, about 1/8 inch thick.
• Using a pastry wheel or a sharp knife, cut out about 12 diamond-shape pieces.
• Make a slit lengthwise through the center of each diamond.
• Heat the oil to 360ºF. in a deep-fryer or deep saucepan.
• Deep-fry the diamonds, two to three at a time, turning them around with a slotted spoon, until they are golden brown and crisp, about 4 minutes. Transfer to paper towels to drain.
• Dust with powdered sugar and serve immediately.

CROQUINOLES (KRO-CE-YOILS) II

Steps:

• Beat eggs then add sugar, melted butter and water, mix well
• Add flour, baking powder and vanilla
• Roll out and cut into triangles about 3 inches long and 2 inches wide
• Use a sharp knife to add a slash to center then fry
• Sprinkle with powdered sugar and cinnamon to your liking

CROQUIGNOLES

Steps:

• 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.

CROQUIGNOLES

Steps:

• In a large mixing bowl, stir the flour, baking powder, salt, nutmeg, and cinnamon together.
• In another bowl, whisk the eggs with the sugar until the sugar dissolves and the eggs are frothy and a light lemon yellow color.
• Add in the butter, milk, and vanilla; continue to whisk for a full minute.
• Switch to a sturdy spoon and mix in the flour mixture, about 1 cup at a time; the dough will be somewhat stiff.
• Flour a work surface lightly; pat out the dough into a ½-inch thick rectangle and let it rest for 15 minutes.
• Roll the dough out into a large 1/8 inch thick square, then trim off any ragged edges.
• Using a pastry cutter or sharp knife, slice the dough into diamond shapes (as small as 3x3 inches or as big as 6x6 inches).
• Heat enough shortening in a large deep skillet or saucepan to measure several inches in depth, bringing it to 375°.
• Transfer several dough diamonds to the shortening.
• After sinking briefly, the breads will rise to the surface.
• Fry them for about 1 minute, until puffed, crisp, and golden brown on both sides.
• Remove with tongs and drain.
• Repeat with the remaining dough; dust with powdered sugar and serve immediately.