4 c flour 1 c sugar
4 tsp double-acting baking powder 4 eggs
¼ tsp ground nutmeg, preferably ½ c light cream
freshly grated 1 tsp vanilla extract
1 tsp salt Vegetable oil for deep frying
6 T butter, softened Confectioners' sugar
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Combine 3½ cups of the flour, baking powder, nutmeg and salt and sift
them into a large bowl. In another deep bowl, cream the butter and sugar
together, beating and mashing them against the sides of the bowl with a
large spoon until they are light and fluffy. Beat in the eggs, one at a
time, then add about half of the flour mixture. Stir in the cream and the
vanilla, then incorporate the remaining flour mixture. When the dough
becomes too stiff to stir easily, knead in the remaining ½ cup of flour
with your hands. Drape the bowl loosely with wax paper or foil and
refrigerate for at least 3 hours.Cover 2 large baking sheets or jelly-roll pans with wax paper and set aside. Divide the dough into thirds and place 2 parts of the dough in the refrigerator and the other on a lightly floured surface. Roll the dough into a rough rectangle about 11-by-6 inches and ¼ inch thick. With a pastry wheel or sharp knife slice the rectangle lengthwise into 1-inch-wide strips. Cut each strip in half to make a dozen 5½-by-1-inch pieces. Twist each piece into 4 or 5 coils and pinch the ends together firmly, shaping the strip into an oval. As you cut and shape the croquignoles, lay them side by side on the paper-lined pan and refrigerate. If you prefer the standard doughnut shape, cut the dough with a 2¾-inch doughnut cutter. Repeat whichever procedure you prefer with the two pieces of refrigerated dough.
Pour vegetable oil into a deep fryer or large, heavy saucepan to a depth of about 3 inches and heat until it reaches a temperature of 375° on a deep-frying thermometer.
Deep-fry the croquignoles 4 or 5 at a time until they rise to the surface of the fat and the bottoms become golden brown; turn them over carefully with tongs or a slotted spoon and deep-fry them for about 2 minutes longer. As they brown, transfer them to paper towels to drain.
Let the croquignoles cool to room temperature, then sprinkle them lightly with confectioners' sugar. Makes about 3 dozen twisted doughnut ovals.
