EL SALVADOR Fried Dough Puffs

[Olga Drozd]

EL SALVADOR Fried Dough Puffs

These dough puffs are not exactly doughnuts, they are not cakes, and you cannot call them cookies. They are just what their name says—fried dough puffs—and they are, to say the least, quite tasty.

3 cups flour
4 teaspoons baking powder
4 cups water
1/2 cup plus 2 tablespoons butter or margarine
1/2 teaspoon salt
10 eggs
Vegetable shortening (enough to fill frying utensil to 3 inches)
Dark corn syrup

Sift together flour and baking powder. Set aside.

Combine water, butter, and salt in a heavy saucepan and cook over medium heat, stirring constantly, until butter melts and mixture comes to a rolling boil. Immediately beat in the flour with a wooden spoon. Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan. Remove the saucepan from the heat. Add eggs, one at a time, mixing well after each addition.

Heat vegetable shortening to very hot and drop dough by teaspoonfuls, two or three at a time, into shortening. Fry until dough puffs up. Remove and drain on paper towels. Serve hot or cold with dark corn syrup. Yield: approximately 3 dozen puffs.

The Great International Dessert Cookbook UNICEF