Recently, after a trip to the amazing Anju Noodle Bar in Kittery, ME, we went next door to Lil’s for coffee.  They have amazing, gorgeous pastries.  I had a French cruller there that was different than any I’ve tried.  We determined that they were made from pate a choux dough.  Here is my attempt.  They are light and delicious, if I must say so myself! The shapes are kind of crazy as I’m still trying to master the pastry bag.

Doughnuts

1 cup of water
6 tablespoons butter
pinch of salt
1 vanilla bean, split and scraped
4 large eggs, must be room temperature
1 quart of organic, non GMO canola oil
1 cup sugar
2 teaspoons cinnamon

You’ll need a pastry bag or a ziploc bag, a deep frying pan or dutch oven and a candy thermometer.

Make the pate a choux:

Crack eggs into a liquid measuring cup or bowl.

Bring 1 cup of water to a boil and add the butter in a saucepan. Simmer until butter melts. Dump in flour all at once and stir vigorously to incorporate.

Remove saucepan from heat and add eggs, one at a time. The mixture will be lumpy as you mix in each egg, but will smooth out. Allow to cool briefly.

Frying the doughnuts:

Mix cinnamon and sugar in a bowl. Set aside.

Bring oil to temperature in your frying pan, I used a 10 inch cast iron skillet and it held 4 doughnuts. Ideally, you should start frying at 375 and maintain the oil at 350.

Pipe out dough into round shapes. Fry on both sides until golden brown- about 3 minutes on each side.

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Drain on a cookie sheet lined with paper towels or has a wire rack on it. Cool slightly.

Roll each doughnut in cinnamon sugar while still warm. Return to wire rack or plate lined with clean paper towels.

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Repeat frying until all dough is used.

Enjoy! Makes 9 doughnuts

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