Crullers and Doughnuts

Ingredients

• Cottolene (or other frying oil)
• Fine sugar for dusting

Directions

1. Fill a deep saucepan or kettle with Cottolene and heat it gradually.

2. Test the oil temperature by dropping in a small piece of dough; it should puff up and rise quickly.

3. Fry a few crullers at a time until golden brown, turning them as needed.

4. Remove crullers with a slotted spoon and drain in a hot colander.

5. While still warm, sift fine sugar over the crullers.

6. Store in a covered jar; they taste better the next day.