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1
In a large bowl, cream together butter, granulated sugar, vanilla and lemon peel.
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2
Beat in the eggs, one at a time.
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3
Mix together flour, baking powder, nutmeg and salt.
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4
Stir dry ingredients into the batter in 3 parts, alternating with the cream in 2 parts.
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5
The dough will be quite soft, but this results in more tender doughnuts.
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6
Cover and refrigerate for 2 to 3 hours or until firm.
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7
Divide the dough into 4 parts.
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8
Work with 1 part at a time, refrigerating the remaining portions to keep them firm.
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9
On a well floured surface, roll out one portion of dough about 1/4 inch thick.
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10
Cut strips of dough 3/4 inch wide and 6 inches long.
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11
Twist each strip 3 times, then join ends by dampening with a drop of water and pinching together firmly.
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12
Heat about 3 inches of oil to 360 F.
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13
Fry the croquignoles until golden, 1 to 1 1/2 minutes per side.
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14
Remove with a slotted spoon and drain on paper towels.
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15
Repeat the rolling, shaping and frying with the rest of the dough, always keeping any unused dough in the refrigerator to keep it firm.
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16
Place the doughnuts on a large serving platter or tray and sprinkle icing sugar generously over the tops.
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17
Serve as fresh as possible.
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18
Elizabeth Baird's Favourites.
