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.