Calas – Creole rice pudding balls

Ingredients for 1 servings:

• 290 ml milk
• 170 g water
• ¼ tsp salt
• 60 g rice pudding
• 70 g sugar
• 1 bag(s) of dry yeast
• 60 g candied lemon
• 1 egg(s), size M
• 1 egg yolk, size M
• 1 ½ tsp lemon zest, organic
• ¼ tsp nutmeg
• ¼ tsp cinnamon powder
• 150 g wheat flour type 405
• Fat for frying
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

fried pastries

Take 120 ml of the milk and bring to a boil with the water, a small pinch of salt, and the rice. Simmer on very low heat for about 25 minutes, stirring occasionally. Then turn off the heat and let the rice swell for a further 10 minutes. Transfer the slightly cooled rice pudding to a bowl. Mix in 30 g of sugar, the dried yeast, and the remaining milk – slightly warmed. Cover with a cloth and let it rise for about 30 minutes. Beat the egg, egg yolk, and 45 g of sugar until creamy. Finely chop the candied lemon peel and stir into the sugar mixture along with the lemon zest, nutmeg, cinnamon, and flour. Cover and let it rise for 60 minutes. Heat the fat in a wide saucepan or deep fryer to 170 °C. Using a teaspoon, scoop out 8 portions of dough and drop them into the hot fat using your fingers or a second teaspoon. Fry in the fat for about 4 minutes until golden brown, turning several times. Cool on a wire rack and then roll in powdered sugar. If necessary, roll the balls in the sugar a second time. Fry the dough little by little in this way. Makes about 45-50 balls. Tip: The balls freeze well without powdered sugar. They can then be thawed at room temperature and rolled in powdered sugar.