Читать книгу Mrs. Wilson's Cook Book - Mary A. Wilson - Страница 106

Heat the fat and test before starting to cook by dropping in a small piece of the dough and starting to count 101, 102, 104 and so on until 110 is reached. The sample should now be floating on top and a light brown in color. Do not attempt to start frying before this time, as the fat will not be sufficiently hot and the crullers will soak up the grease. Drop four or five doughnuts in the hot fat at a time, turning constantly, and cook until golden brown, lift, let drain few seconds, lay on paper towelling and then roll in sugar and cinnamon.