| CINNAMON PUFFS |
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Makes 2 to 2-1/2 dozen puffs1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water (110F to 115F) 1 egg 1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick, melted 1/2 cup milk, scalded 1/2 cup water 1/4 teaspoon salt 2 cups all-purpose flour CRISCO Shortening or CRISCO Stick for deep frying 1/2 cup honey 1/2 teaspoon ground cinnamon Sprinkle yeast and sugar over warm water; let stand until softened. Beat egg and melted Crisco with a fork in a bowl. Stir in milk, water, salt, and 1 cup flour; beat with a spoon until smooth. Stir in softened yeast, then remaining flour. Cover; let rise in a warm place until doubled (about 1 hour). Heat Crisco to 365ºF in a large saucepan or deep fryer. Stir down batter with a spoon. Drop rounded measuring tablespoons of batter into hot Crisco. (Do not use a fryer basket.) Fry puffs, 6 to 8 at a time, for 3 minutes or until golden brown. Remove and drain on paper towels. Keep warm while frying remaining puffs. Combine and heat honey and cinnamon in a small saucepan. Dip warm puffs in warm honey mixture. Drain on a rack. |
