Croquignoles Food
CROQUIGNOLES
From Emeril's cookbook Louisiana Real and Rustic; posted for ZWT 5. "Long ago, before modern highways, it was near impossible for country children to get the golden beignets that their city cousins enjoyed. However, they managed quite well with these little friend doughnut-like cakes. They are NOT like the classic French croquignoles, which are glazed crunchy biscuits."
Provided by alligirl
Categories Breakfast
Time 30m
Yield 1 dozen candies, 6 serving(s)
Number Of Ingredients 11
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.
CROQUIGNOLES
Croquignoles are crisp, twisted doughnuts spiced with nutmeg and rich in eggs and butter. Although it's customary to serve them at Reveillon on Christmas Eve, they're good anytime, especially with mugs of hot chocolate.
Provided by Olha7397
Categories Dessert
Time 25m
Yield 48 croquignoles
Number Of Ingredients 12
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.
Nutrition Facts : Calories 79.5, Fat 2.3, SaturatedFat 1.3, Cholesterol 22.7, Sodium 70.6, Carbohydrate 13.1, Fiber 0.3, Sugar 5.5, Protein 1.6
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Croquignoles are crisp, twisted doughnuts spiced with nutmeg and rich in eggs and butter. Although it's customary to serve them at Reveillon on Christmas Eve, they're good anytime, especially with mugs of hot chocolate. Recipe From food.com. Provided by Olha7397. Categories Dessert. Time 25m. Yield 48 croquignoles. Number Of Ingredients 12
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