Summary

Ingredients

For the dough:

• 250 ml water
• 1 pinch (s) salt
• 1 teaspoon sugar
• 50 g butter
• 150 grams flour
• 4 egg (s)
• 30 g sultanas, marinated in 2 tablespoon rum
• some lemon peel, grated
• 750 g fat for deep-fryin
• Cinnamon - sugar to roll over

For the sauce:

• 375 ml milk
• 1 pinch (s) salt
• 1 vanilla pod, slit open
• 3 egg yolks
• 60 g suar
• 3 tablespoon heavy cream, (to taste)

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Instructions

1. In a small saucepan, bring the water to the boil with salt, sugar and butter. Remove from the heat, pour in the flour all at once, in a tumble, and stir until smooth with the wooden spoon. Stir vigorously with a wooden spoon on the stove top (burn off) until a lump forms and a white skin settles on the bottom of the pot. Remove from heat and let cool down slightly. Mix the eggs one by one into the batter and work them into the mixture completely. Stir the marinated sultanas and the grated lemon zest into the batter.
2. For the vanilla sauce, bring the milk, salt and the vanilla pod to the boil. In a saucepan, stir the egg yolks with the sugar until frothy and then gradually stir in the vanilla milk with the whisk, stirring constantly. Beat on the stove over medium heat until creamy (until the rose), so do not boil, heat up to a maximum of 85 ° C. Transfer to a bowl and quickly stir cold in an ice bath. Refine with cream as desired.
3. Heat the shortening. Cut off walnut-sized portions of choux pastry with a coffee spoon and fry until golden brown in the hot shortening. Drain on paper towels.
4. Roll in cinnamon sugar and serve immediately with the vanilla sauce.