Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Cupful of Sugar
  • A Pint of Milk
  • 3 Eggs
  • 2 Tablespoonfuls of Butter
  • ½ Cake of Compressed Yeast
  • A Teaspoonful of Salt
  • Flour in Sufficient Quantity to Make a Dough
  • Powdered White Sugar


Scald the milk, and then add the butter, and let it stand and cool. When it has cooled, add the yeast and the sugar, and beat in the flour gradually. Beat well, and then cover, and set the mixture in a warm place over night. But be careful to have the warmth only moderate. In the morning beat the eggs till very light, and stir them into the batter. Then add more flour, sufficient to make a dough, which must be soft. Knead this dough lightly, and stand it away to rise. When it has risen well, take one-half of the dough and roll it on the biscuit board, and then cut into Doughnuts, using a large cake or biscuit cutter. Then take a small cutter and make a small hole in the center of each Doughnut. They may also be cut into square shapes, and slashed gently with the cutter or knife. Spread a clean towel over the table, and dust it lightly with flour, and let the Doughnuts stand upon it for half an hour, being well covered, either with a towel or some other cover. Let the frying kettle then be ready, with boiling fat or lard. It must be so deep that the Doughnuts can swim in it. Put the Doughnuts into the boiling lard, and let them fry to a golden brown. Do not stick the Doughnut through with a fork, or it will fall immediately. When a beautiful dark golden brown, drain out of the pan with a skimmer, place on a hot dish, sprinkle with powdered white sugar, and serve hot. You will have the true Creole Croquignole.