CINNAMON SPANISH DONUTS
- Cooking Time: 15 minutes
- Servings: 10
- Preparation Time: 10 minutes
- 1/4 cup Butter or margarine,
- Cut into small pieces
- 1/8 tsp Salt
- 1 1/4 cup All purpose flour, sifted
- 3 Eggs
- 1/4 tsp Vanilla extract
- Veggie oil for deep frying
- 1/2 tsp Cinnamon
- 1/2 cup 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 satinlike sheen.
Meanwhile, in a deep skillet or deep fryer, slowly heat veggie 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. You may need to use a spoon to turn them for even frying. 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.