Spritzkuchen

Ingredients for 1 servings:

• 100 g margarine
• 200 ml water
• 200 g flour (wheat flour)
• 25 g sugar
• 1 packet of vanilla sugar
• 5 eggs (class M)
• 1 tsp, heaped baking powder
• 200 g powdered sugar
• 5 drops flavoring (lemon baking oil)
• 3 tbsp water, hot
• Fat (no oil), for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Choux pastry delicacy

Bring the water and margarine to a boil in a saucepan. Remove from the heat and pour in the sifted flour all at once. Stir with a wooden spoon until a smooth ball forms. Heat for another minute, stirring continuously. Immediately transfer the hot ball to a bowl and gradually stir in the sugar, vanilla sugar, and eggs (one at a time). No need to add more egg if the batter is very shiny and falls off the spoon in large chunks. Add the baking powder to the cooled batter. Transfer the batter to a piping bag (with a wide nozzle) or a freezer bag, cutting off a corner. Pipe the balls onto a sheet of parchment paper dipped in hot shortening. Immediately float in boiling fat (ideally in a deep fryer) and fry until light brown on both sides. Then remove with a wooden skewer or knitting needle and place on a paper towel to absorb any excess fat. For the glaze, combine powdered sugar with baking oil and enough hot water to form a thick, smooth mixture. Use this to coat the cakes. The cakes should be eaten the same day for best results.