Post by chief_cook2 on Sept 11, 2004 9:45:49 GMT -6
Yield: 24 servings
INGREDIENTS:
1/4 C. butter or margarine, cut into small pieces
1/8 tsp. salt
1 1/4 C. all-purpose flour, sifted
3 eggs
1/4 tsp. vanilla extract
Salad oil for deep frying
1/2 tsp. cinnamon
1/2 C. sugar
In a medium saucepan, combine butter with 1/2 cup
water. Stir over low heat until butter is melted.
Bring just to boiling; add salt, and remove from heat.
Add flour all a once; beat very hard with a
wooden spoon. over low heat, beat until very
smooth-about 2 minutes.
Remove from heat; let cool slightly.
Beat in eggs, one at a time, beating well after
each addition. Add vanilla. Continue beating until
mixture has a satin-like sheen.
Meanwhile, in a deep skillet or deep fryer,
slowly heat salad oil
(at least 1-1/2 inch) to 380*F on
deep fry thermometer.
Press the doughnut mixture through a large pastry
bag with a large, fluted tip, 1/2 inch wide. With
wet scissors, cut batter into 2 inch lengths
as it drops into hot oil. Deep fry, a few at a time,
2 minutes on each side, or until golden-brown.
Lift out with slotted spoon; drain well on paper towels.
Meanwhile combine cinnamon and sugar
in a medium bowl.
Toss drained doughnuts in sugar
mixture to coat well. Serve warm.