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Canary Island Doughnuts
Filling
1
lb. (about 1 large) boiled or
baked sweet potato, mashed
1/2 C. chopped toasted almonds
/4 C. sugar
1
3
1
2
1
1
/4 C. milk
T. Pernod
tsp. aniseed, toasted and ground
tsp. lemon zest
Pinch of cinnamon
In a medium bowl, combine all filling ingredients. Refrigerate at least 1 hour or
overnight.
Pastry
8
1
1
1
1
3
1
C. all−purpose flour
C. sugar
T. baking powder
tsp. salt
tsp. lemon zest
/4 C. Crisco, chilled
/4 C. unsalted butter, chilled
Ice water
Sift together the flour, sugar, baking powder and salt into a large bowl. Sprinkle in
the lemon zest. Cut in the shortening and butter with a pastry blender or fork. Add
ice water a tablespoon at a time, adding only the minimum needed to barely hold
the dough together. Wrap the dough in plastic, and refrigerate it for at least 1 hour
or overnight.
Roll the dough out 1/4 inch thick on a floured pastry board or counter. With a
biscuit cutter, cut out 4−inch rounds. Top each round with about 2 tablespoons of
filling. Fold the round in half, pinch the edges to seal them, and crimp them with a
fork. Add vegetable oil to a heavy saucepan to a depth of at least 4 inches, and
heat to 350ºF. If the oil smokes before reaching the correct temperature, it cannot
be used for deep frying. Use only fresh, unused oil. Fry the doughnuts until they
are lightly browned, about 2 to 3 minutes. Drain them, and sprinkle them with
sifted confectioners' sugar. Serve them immediately.
Canary Island Doughnuts
12
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