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 rise quickly and puff up.

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

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

5. Dust with fine sugar while still warm and store in a covered jar.