Choux Pastry Donuts
by Editorial Staff
We offer you a recipe for choux pastry donuts. Be careful – donuts melt in your mouth!
Ingredients
- Wheat flour – 150 g
- Butter – 100 g
- Chicken eggs – 4 pcs.
- Sugar – 1 tbsp
- Salt – 1 teaspoon
- Water – 250 ml (can be mixed with milk)
Directions
- Let’s make the choux pastry. Pour 250 milliliters of water into a saucepan with a thick bottom, add 1 teaspoon of salt, 1 tablespoon of sugar, and 100 grams of butter or margarine.
- Bring to a boil and simmer over low heat until the butter is completely melted. Add 150 grams of white flour to the pan.
- Mix vigorously until a homogeneous dough is obtained. Continue stirring until the dough is completely away from the sides of the pan and gathers in a dough ball.
- Transfer the dough to the mixer bowl. This dough can be made by hand from start to finish without any problems. Stir the dough for 1-2 minutes at low speed, so that the dough cools down a little and excess moisture comes out of it.
- Continuing to stir at low speed, add four eggs to the dough, one at a time, kneading the dough each time until smooth. The finished dough should be smooth, shiny, and elastic.
- Pour vegetable oil into a saucepan with a thick bottom (the oil level in the pan should be approximately 7.5 centimeters). Form small balls with two teaspoons, remembering to dip the spoons into the heated fat each time.
- Deep-fry the donuts over medium heat until golden brown. Spoons need to be changed from time to time, as dough sticks to them.
- Put the choux pastry donuts in a sieve or on a paper towel.
- Roll the finished hot donuts in sugar, you can add cinnamon or vanilla sugar.
- We serve delicious, tender, melting in your mouth, hot choux pastry donuts for tea or coffee.
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