Croquignoles

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 3 large eggs
• 1/3 cup sugar
• 2 tablespoons unsalted butter, melted and cooled briefly
• 1 tablespoon milk
• 1 tablespoon pure vanilla extract
• vegetable shortening or vegetable oil, for deep frying
• powdered sugar

Recipe

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