French Croquignoles (Crisp Twisted Doughnuts)

Pronounced cro-kig-nyo

Felix Vallé House State Historic Site
Ste. Genevieve, MO

Ellie Douglass

Ingredients:

  • 4 eggs
  • ½ cup butter
  • ½ tsp. baking soda
  • 1 ½ cups sugar
  • ½ cup soured milk
  • ¼ tsp. ground nutmeg
  • 3 ½ cups flour, approximately

Directions:

In a mixing bowl, cream butter and sugar together, then add beaten eggs. Add soured milk and soda. Add enough flour to make a "stiff" dough.

Roll out on a floured surface to ¼ to ½ inch thick, then cut into 3" x 5" rectangles. Cut two or three lengthwise slits in croquignoles and twist the dough through the slits.

Fry in deep hot fat until brown.

Drain on paper towels and garnish with a sprinkling of powdered sugar.