2 egg yolks
1 whole egg
3 1/2 T sugar
3 1/2 T whipping cream
1 1/2 c sifted white flour
powdered or confectioners'
vegetable oil for frying
Beat yolks and egg together until thick and the color of lemon. Sift
the flour with a pinch of salt. Whisk the flour, sugar, and the cream
into the egg mixture. Allow to stand for a few minutes.
Flour the kneading surface and your hands. Knead the dough on the
surface until no longer sticky. Roll out the dough until it's very thin.
Then fold the dough into thirds back onto itself. Roll out again; fold
again. Roll out again, very thin.
Cut the dough into small diamond strips, about 4" x 2". Cut a
lengthwise slit in the middle of each strip. Pull the other end through
the slit. It's not an ausuki unless you tie this knot!
In an oversize pot or a deep fryer, heat the vegetable oil to 350F. Fry
for about 3-4 minutes, only a maximum of six at a time, so that the oil
stays hot. When the ausukai appear golden, fry for about 20 seconds
more. They should puff up. Do not brown!
Drain on paper towels and sprinkle with the powdered sugar (the part we
kids really enjoyed!).