| FRIED BREAD PUFFS |
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About 2 dozen puffs1 cup all-purpose flour 1 cup whole wheat flour 6 tablespoons sugar, divided 1 teaspoon salt 3 teaspoons ground cinnamon, divided 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 3/4 cup plus 2 tablespoons cold water CRISCO Shortening or CRISCO Stick for deep frying Combine flours, 2 tablespoons sugar, salt, and 1 teaspoon cinnamon in a bowl. Cut in Crisco with a pastry blender or 2 knives. Add water, 1 to 2 tablespoons at a time, mixing until dry ingredients are moistened and a soft dough is formed. Pinch off pieces of dough I and shape into 1-inch balls. Roll each on a lightly floured surface into a 3-inch round. Heat Crisco to 365ºF in a deep saucepan or deep fryer. Fry, one at a time in hot Crisco for 1 minute. Turn and fry for 1 minute longer (will be puffed and lightly browned). Drain on paper towels. Blend remaining 4 tablespoons sugar and 2 teaspoons cinnamon. Sprinkle over warm puffs. |
