John Myers
Nun’s Puffs
The perfect nun’s puffs recipe with a picture and simple step-by-step instructions.
- 250 ml Milk
- 50 g Butter
- 1 pinch Salt
- 0,5 Grated zest of 1/2 organic lemon
- 1 tbsp Sugar
- 125 g Wheat flour type 405 White wheat flour type 405
- 3 Eggs
- For the choux pastry, bring the milk, butter, salt, grated lemon zest and sugar to a boil in a saucepan. Put the flour in the pot at once and stir until a lump forms and a white skin settles on the bottom of the pot.
- Put the dough in a bowl and let cool down a little.
- Gradually stir in the eggs completely.
- Heat the vegetable fat to approx. 170 ° C.
- Cut balls with a teaspoon and place in the hot fat.
- Bake the Nonnenfürzle for about 3 minutes until golden, turning every now and then with a fork.
- Take out with a slotted spoon and place briefly on kitchen paper. Roll it in the cinnamon sugar while it is still hot.
- Nonnen Fürzle is best served warm.
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