Dutch Fried Puffs
|Vegetable oil||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Baking powder||3 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Currants/Raisins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Heat oil (2 to 3 inches) to 375°.
Beat milk, 1/2 cup sugar, 1/4 cup oil, the eggs, baking powder, salt, mace and 1 cup of the flour in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour and the currants.
Drop batter by teaspoonfuls into hot oil.
Turn puffs as they rise to the surface.
Fry until golden brown, 2 to 2 1/2 minutes on each side.
Drain on paper towels.
Mix 1/4 cup sugar and the cinnamon.
Roll puffs in sugar mixture.