John Myers
Ingredients for 1 servings:
- ¼ liter of water
- 80 g butter
- ¼ tsp salt
- 200 g flour
- 2 tsp baking powder
- 20 g sugar
- 5 eggs
- Coconut oil, 2 kg, or 2 l oil for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
made from choux pastry
Bring water, butter, and salt to a boil in a saucepan. Add flour, sugar, and baking powder and stir until the dough pulls away from the bottom of the pan and forms a ball. Place the choux pastry in a bowl and gradually stir in the eggs (this works best with a hand mixer, as the dough is very heavy). Heat coconut oil or butter in a saucepan or deep fryer to 170°C. Using a tablespoon (makes 20 doughnuts) or a teaspoon (makes 60 doughnuts), cut out balls from the dough. Fry in batches until golden brown, then drain on kitchen paper. Be careful – the balls will expand considerably, so don’t add too many to the pan at once! Tip: The doughnuts can now be rolled in a cinnamon-sugar mixture or filled with jam. Use a piping bag with a perforated nozzle to do this.
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