Canary Island Doughnuts
This is a San Antonio specialty.
- 1 pound (about 1 large) boiled or baked sweet potato,
- 1 1/2 cups chopped toasted almonds
- 3/4 cup granulated sugar
- 2 tablespoons Pernod
- 1 teaspoon aniseed, toasted and ground
teaspoon lemon zest
- Pinch of cinnamon
- 8 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon lemon zest
- 3/4 cup
- 1/4 cup unsalted butter, chilled
- Ice water
- Filling: In a medium bowl, combine all filling ingredients.
- Refrigerate at least
1 hour or overnight.
- Pastry: 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
- 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 degrees 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.