Croquinoles (Kro-ce-yoils) Cajun Doughnut
Ingredients
- 1/2 cup margarine
- 2 cups flour
- 1/2 tsp vanilla
- 1 tbsp milk
- 1 tbsp baking powder
- 1/4 cup sugar
- 2 eggs
- 1/8 tsp salt
- Oil for deep frying
- Powdered sugar for coating
Step-by-Step Instructions
- Beat margarine and sugar until light and fluffy. Add vanilla. Add one egg at a time, beating well after each. Add milk and mix well.
- Separately mix all dry ingredients (flour, baking powder, and salt) and add to the egg mixture slowly, beating well until combined.
- Place dough on a well-floured board. Roll dough very thin (about 1/8 inch thick) and cut into strips about 2-3 inches long with a slit in each strip.
- Heat oil to 350°F for deep frying. Fry croquinoles in hot oil until lightly golden brown on both sides, about 2-3 minutes per side.
- Remove from oil and drain on paper towels. While still warm, drop fried croquinoles into a bag with powdered sugar and shake to coat generously.
Common Problems and Solutions
Q: Why is my dough too sticky to roll out?
A: The dough should be soft but manageable. Add a little more flour, a tablespoon at a time, until you can roll it on a well-floured surface. Don't add too much or the croquinoles will be tough.
Q: What temperature should the oil be?
A: Keep the oil around 350°F. If it's too hot, the croquinoles will brown too quickly on the outside while staying raw inside. If it's too cool, they'll absorb too much oil and be greasy.
Q: How do I know when they're done frying?
A: They should be light golden brown on both sides and float to the top of the oil. This usually takes 2-3 minutes per side. Don't let them get too dark or they'll taste burnt.
Tips and Techniques
Roll the dough as thin as you can—the thinner you roll it, the crispier the croquinoles will be. Some cooks make a decorative slit in each strip before frying, which helps them puff up and creates an attractive shape. Dust them with powdered sugar while they’re still warm so it sticks better.
Ingredient Substitutions
- margarine: butter
- vanilla extract: almond extract
Equipment Needed
- Rolling pin
- Deep fryer or heavy pot for frying
- Candy/deep-fry thermometer
- Paper bag for coating with sugar
- Paper towels for draining
Historical Context
Croquinoles have been a staple Cajun dessert for generations, often made for special occasions and holidays. The thin, crispy texture distinguishes them from their cousin, the puffy beignet, reflecting the resourcefulness of Acadian cooks who could stretch a simple dough to feed many.
