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DEEP FRIED CINNAMON PUFFS




Source of Recipe


WORKBASKET MAGAZINE


Recipe Introduction


START TO FINISH IN ABOUT 60 MINUTES.


List of Ingredients




2 1/2 C. ALL-PURPOSE FLOUR
1 PKG. RED STAR INSTANT BLEND DRY YEAST
1/2 TSP. SALT
1/2 TSP. CINNAMON
1/4 C. SUGAR
1/2 C. MILK
1/4 C. WATER
1/4 C. BUTTER OR MARGARINE
2 EGGS
OIL FOR FRYING
1/2 C. SUGAR
1/2 TSP. CINNAMON

Recipe



IN MIXER BOWL, COMBINE FLOUR, YEAST, SALT, CINNAMON AND SUGAR; MIX WELL. IN SAUCEPAN, HEAT MILK, WATER AND BUTTER UNTIL WARM (120-130 F., BUTTER DOES NOT NEED TO MELT); ADD TO FLOUR MIXTURE. ADD EGGS. BEAT AT LOW SPEED UNTIL MOISTENED; BEAT 3 MINUTES AT MEDIUM SPEED. COVER; LET RISE IN WARM OVEN (TURN OVEN TO LOWEST SETTING FOR 1 MINUTE, TURN OFF) FOR 20 MINUTES.

HEAT OIL TO 400. DROP BATTER BY TABLESPOONFULS INTO OIL AND FRY ABOUT 2 MINUTES UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER TOWELS AND ROLL WARM PUFFS IN CINNAMON-SUGAR MIXTURE. MAKES ABOUT 42 PUFFS.