Canary Island Doughnuts
Source of Recipe
Posted by Linda Roth
List of Ingredients
Filling:
1 lb. (about 1 large) boiled or�baked sweet potato, mashed�
1 1/2 C. chopped toasted almonds�
3/4 C. sugar�
1/4 C. milk�
2 T. Pernod�
1 tsp. aniseeds, toasted and ground�
1 tsp. lemon zest�
Pinch of cinnamon�
In a medium bowl, combine all filling ingredients. Refrigerate at least 1 hour or overnight.
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Pastry:
8 C. all-purpose flour�
1 C. sugar�
1 T. baking powder�
1 tsp. salt�
1 tsp. lemon zest�
3/4 C. Crisco, chilled�
1/4 C. unsalted butter, chilled�
Ice water�
Recipe
Sift together the flour, sugar, baking powder and salt into a large bowl. Sprinkle in the lemon zest. Cut in the shortening and butter with a pastry blender or fork. Add ice water a tablespoon at a time, adding only the minimum needed to barely hold the dough together. Wrap the dough in plastic, and refrigerate it for at least 1 hour or overnight.�
Roll the dough out 1/4 inch thick on a floured pastry board or counter. With a biscuit cutter, cut out 4-inch rounds. Top each round with about 2 tablespoons of filling. Fold the round in half, pinch the edges to seal them, and crimp them with a fork. Add vegetable oil to a heavy saucepan to a depth of at least 4 inches, and heat to 350�F. If the oil smokes before reaching the correct temperature, it cannot be used for deep frying. Use only fresh, unused oil.
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Fry the doughnuts until they are lightly browned, about 2 to 3 minutes. Drain them, and sprinkle them with sifted confectioners' sugar. Serve them immediately.
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