Recipes

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.