(pronounced: cruk-seeng-uhl)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756.This recipe is a Daigle Family Reunion recipe which comes from Julie Daigle Albert.

In a note from our favorite lady down in Louisiana, MizMo (Aline Theriot Meaux), she says: "By the way, my mom used to make something she called "croqsinoles" but hers was not made with a "raised" dough.  She used baking powder and made a sort of doughnut.  She mixed, rolled and cut the dough into diamond shapes with a slash in the middle and deep-fried them, one at a time, to a golden brown."

  • 2 cups warm water
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1/2 teaspoon vanilla (optional)
  • 1-1/2 cup sugar
  • 1 yeast cake or 1 envelope dry yeast
  • 3-1/2 cup flour
PREPARATION Empty dry yeast into the warm water. Add salt and sugar in a large mixing bowl. Combine enough flour to this liquid to make a firm ball of shiny dough. Cover and let rise overnight. Punch down and let rise again.

Roll ball into size of a saucer. Cut in two slashes. Twist the ends under or twist once to make figure eight. Let rise. Fry in deep fat like donuts until brown. Sprinkle with sugar and cinnamon mixture. Serve with a good cup of coffee.

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