John Myers
Ingredients for 1 servings:
- 220 ml milk
- 4 tbsp rose water
- 150 g flour
- 4 eggs, size M
- 2 tbsp, heaped powdered sugar
- 1 pinch of salt
- 150 g powdered sugar
- 3 tbsp rose water
- 1 dashes lemon juice
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
A sweet seduction
Cut 9-10 10×10 cm squares of baking paper to size for piped batter. Bring the batter ingredients, excluding the eggs, to a boil in a saucepan. Then stir in the flour with a wooden spoon, mix well, and stir until the batter pulls away from the bottom of the pan. Let the batter cool slightly, then mix in the eggs one at a time until you have a smooth batter. Fill a piping bag with the choux pastry and pipe a pre-doughnut onto each sheet of baking paper, layering two layers of pastry on top of each other and placing them in the fryer, pastry side down. After a short while, carefully peel off the baking paper and bake at 180°C until golden brown. Place on kitchen paper or a towel to cool. Mix the ingredients for the icing, adding a little more icing sugar if desired, depending on the consistency, and spread it over the cooled pre-dough biscuits.
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