Cruller Cake from Eberswald

Choux:

1. Bring the milk or water to the boil with the butter and salt. Turn the heat down a little. Immediately sprinkle in the flour and “burn into a dumpling” while stirring constantly. In other words, stir until the flour and liquid have combined and a slightly glassy-looking lump of dough has formed. It takes a little force to stir. If this lump forms, it will come off the pan when you stir it. A white coating should then remain on the bottom and walls of the pot. Then everything is correct.

A little tip on the side and to reassure everyone who has never made choux pastry:

1. In the phase of adding the flour you think in shock: “Oh yeah, that will never be anything” ……… but stay cool and carry on ………… it becomes! You really just have to move the lumpy dough back and forth in the pot until everything has joined together well. This takes a little patience and is a little more difficult than if you stir a smooth, pliable dough. So don’t panic on the Titanic.
2. Put this mixture in a bowl and let cool slightly. First stir in 1 egg and then stir in the rest one by one. The dough should have the consistency of a pourable batter, i.e. not too runny. After adding the 4th egg, first test the consistency of the dough. The last egg may have to be left out. It depends a little on how big and productive the eggs are.
3. Heat the oil in a higher pot. When the oil begins to bubble on the handle of a wooden ladle held in it, the oil is at the right temperature. But then turn down the heat, otherwise the spray cakes will burn too quickly.
4. Now cut out 6 10 x 10 squares from the baking paper. Place on a suitably large surface and brush with oil.
5. For the icing, sieve the powdered sugar, put it in a bowl and mix it with the lemon juice and possibly a little water, not too thin. Provide.
6. Pour the dough into a piping bag with a not too small star nozzle, and squirt large rings onto the oiled parchment paper squares. The rings should have 3 layers. The bigger the rings, the fewer parts there will be. Then put these with the paper facing up in the hot oil. The paper comes off, but you can continue to use it until the dough is used up. However, when immersing and removing the peeled paper, CAUTION – HOT.
7. Turn the donuts several times during the baking process, then they will rise evenly. They are done when they have turned a golden brown color. Take out with a slotted spoon, drain and place on a baking sheet lined with baking paper. Spread the lemon glaze while it is still hot and ……… done ………… läääääääääääääääääckerrrrrrrrrrrrrr