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Croquiqnolles



1 c Sugar
1/4 c Water
1/2 ts Nutmeg
4 Eggs
4 1/2 c Flour,self-rising,sifted
Vegetable oil for deep-fryin


1. In large mixing bowl, blend sugar and water; stir in nutmeg.
2. Beat in eggs, one at a time, beating well after each addition.
3. Gradually blend in enough flour to make a stiff dough that can be easily handled.
4. Turn out onto lightly floured surface; divide in half.
5. Roll out each half 1/2-inch thick.
6. With floured 2 1/2-inch doughnut cutter, cut out doughnuts.
7. Heat oil to 375'F.; deep-fry doughnuts until golden brown, turning once.
8. Drain thoroughly on paper towels.
9. Dust with sugar, as desired.
NOTE: New Orleans is known for its fried cakes. The name derives from the French verb "croquer," to crunch.













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