Croquignoles
Twists of lightly sweetened dough fried in lard and rolled in sugar, made in batches at Christmas.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 170 kcal
Equipment
- •Deep heavy pot
- •Slotted spoon
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 8 g
- carbs
- 22 g
- protein
- 3 g
- calories
- 170
Instructions
- 1
Beat the eggs with the sugar, then whisk in the milk and melted butter.
- 2
Fold in the flour, baking powder, nutmeg and a pinch of salt to a soft dough. Chill 1 hour.
- 3
Roll out 1 cm thick, cut into strips, slit each in the middle and pull one end through to twist.
- 4
Heat the lard to 180C.
- 5
Fry a few at a time for 90 seconds a side until deep gold.
- 6
Drain on paper and roll in sugar while still warm.
Chef's tips
Keep the fat at a steady 180C; too cool and the dough drinks fat, too hot and the centres stay raw.
Ingredient substitutions
- lard → neutral vegetable oil, though lard is traditional
Storage
Keeps 5 days in an airtight tin.
Common mistakes to avoid
- •Rolling too thin
- •Frying too many at once and dropping the temperature
Serving suggestions
Cooked Croquignoles?
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