John Myers
Ingredients for 1 servings:
- 225 ml milk
- 80 g butter
- 2 pinches of salt
- 150 g flour
- 4 eggs
- 1 liter of oil for frying
- powdered sugar
- lemon juice
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Spritzringe
Bring the milk, butter, and salt to a boil in a saucepan. Add the flour and mix with a wooden spoon. Continue stirring over medium heat until a smooth ball of dough pulls away from the pan. Remove the pan from the heat and let the ball of dough cool slightly. Now gradually stir in the eggs, one at a time, until the dough pulls away from the spoon in long peaks. Fill the choux pastry into a piping bag with a large nozzle. Pipe a ring (about 12 in total) onto each piece of baking paper cut to about 10 x 10 cm. Pipe another ring onto this ring. Now place the rings, with the baking paper, into the hot frying fat. Fish out the paper as soon as it comes away. Turn the ring over when the first side is a nice golden brown. Place the baked doughnuts on a rack lined with kitchen paper. Make a glaze from powdered sugar and lemon juice and dip the cooled rings halfway into the glaze.
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