Mardi Gras Donut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.25 liter ¼ water
- 80 g butter
- 0.25 teaspoon ¼ salt
- 200 g flour
- 2 teaspoons baking soda
- 20 g suar
- 5 egg (s)
- Coconut fat, 2 kg, or 2 l oil for deep-frying
Print Recipe
Pin Recipe Instructions
- Bring the water, butter and salt to the boil in a saucepan. Add flour, sugar and baking powder and stir in until the dough separates from the bottom of the pan and forms a lump. Put the choux pastry in a bowl and gradually stir in the eggs (this is best done with a hand mixer, as the batter is very heavy).
- Heat coconut fat or oil in a saucepan or deep fryer to 170 ° C. Use a tablespoon (makes 20 donuts) or a teaspoon (makes 60 donuts) to cut balls out of the dough. Bake in portions until golden, then drain on paper towels.
- Caution - the balls rise a lot, so don`t put too many in the pan at once to deep-fry!
- Tip: The donuts can now be turned in a cinnamon-sugar mixture or filled with jam. Then use a piping bag with a perforated nozzle.
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