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Prep Time:
20 minutes

Cook Time:
4 to 6 minutes per batch

Servings:
32 puffs

Prep Time:
20 minutes

Cook Time:
4 to 6 minutes per batch

Servings:
32 puffs

French Breakfast Puffs

INGREDIENTS

French Breakfast Puffs

  • 1 1/2 C. (375 mL) all-purpose flour
  • 1/2 C. (125 mL) confectioner’s sugar
  • 1 tsp. (5 mL) baking powder
  • 1/2 tsp. (2 mL) salt
  • 3/4 tsp. (4 mL) ground nutmeg
  • 1/2 C. (125 mL) milk
  • 1/2 C. (125 mL) water
  • 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
  • 1 1/2 tsp. (7 mL) grated lemon peel
  • 3 eggs
  • Crisco® Pure Vegetable Oil, for frying
  • confectioner’s sugar

DIRECTIONS

  1. Mix flour, 1/2 C. (125 mL) confectioner’s sugar, baking powder, salt and nutmeg in small mixing bowl. Set aside.
  2. Combine milk, water, oil and lemon peel in medium saucepan. Heat to rolling boil over medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; transfer to a mixing bowl and cool slightly (mixture will be thick). Add eggs, one at a time, beating to incorporate, after each addition.
  3. Heat 2 to 3 inches (5 to 7.5 cm) oil in deep fryer or large saucepan to 350ºF (180ºC).
  4. Drop dough by tablespoonful into hot oil. Fry 6 or 8 puffs at a time (do not overcrowd), in batches, for 4 to 6 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle top of each puff with confectioner’s sugar.