Recipe ingredients
- Filling:
- 1 lb. (about 1 large) boiled or baked sweet potato, mashed
- 1 1/2 C. chopped toasted almonds
- 3/4 C. sugar
- 1/4 C. milk
- 2 T. Pernod
- 1 tsp. aniseed, toasted and ground
- 1 tsp. lemon zest
- Pinch of cinnamon
- Pastry:
- 8 C. all-purpose flour
- 1 C. sugar
- 1 T. baking powder
- 1 tsp. salt
- 1 tsp. lemon zest
- 3/4 C. Crisco, chilled
- 1/4 C. unsalted butter, chilled
- Ice water
Recipe method
- Filling: In a medium bowl, combine all filling ingredients. Refrigerate at least 1 hour or overnight.
- 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 350°F.
- 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.
Other tex mex recipes:
Canary island doughnuts recipe
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