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Scrupelle - Christmas Eve Fied Dough




Source of Recipe


Internet


List of Ingredients




1/2 cup mashed potato (just potato, it should be dry)
1 egg
1 cup whole milk
4 Tablespoons butter (softened, but NOT melted)
1 package dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons anise seeds (cleaned)
1/2 teaspoon vanilla (optional)
vegetable oil, for frying


Recipe



Mix all ingredients together in a bowl. Start adding flour, a little at a time, and continue kneading the dough. Keep adding flour until the dough is JUST to the point where it is not sticky. NOTE: keep the flour to a minimum. Knead until smooth. Cover and let dough rise until double in size.

When doubled in size, punch down the dough, cover it and let it rise again, approximately 1 hour or less.

Roll out the dough on a lightly floured surface and cut the dough into shapes. You can cut odd shapes (squares, triangles, etc.) or use a doughnut cutter. Place the pieces on lightly floured cookie sheets and let them rise again. They should rise but not be quite double in size as they will "puff up" while frying.

Heat vegetable oil to 375 degrees in a deep fryer. Fry a few pieces at a time, turning each after a minute or two. Fry until brown (~ a few minutes depending on their size). Remove from the oil and blot them on paper towels.

Let them cool completely and store them on paper towels in an air-tight container, or serve immediately with granulated sugar, powdered sugar, or cinnamon and sugar.

Makes approximately 3 dozen.