Deep-fried sweet choux pastry tossed in spiced sugar - delicious!
- 125 g milk
- 125 g water
- 110 g butter
- 20 g sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 175 g flour
- 240 g egg (about 4 large eggs)
- sugar spiced with cinnamon and nutmeg
In a medium pot over medium heat bring the water, milk, butter, sugar, salt and vanilla to boil.
Once it starts boiling remove from heat and using a wooden spoon fold in the flour until it forms a thick paste.
Place back on heat and allow to cook, stirring continuously for another 2 minutes to dry out the batter.
Transfer the batter to an electric mixer with a paddle attachment and beat for a minute to cool batter.
Slowly stream in the lightly beaten eggs and allow to beat one medium speed until well combined. The batter should form a V when lifted.
Place a pot filled 1/4 way with oil on medium heat.
Transfer the batter to a piping bag with a nozzle attachment and cut out squares of baking paper to pipe the cruller circles onto.
Place 2-3 crullers in the heated oil with the baking paper and after 20 seconds, remove the baking paper, allow the crullers to evenly brown on both sides.
Transfer the fried crullers to a cooking rack to drain off excess oil then toss in the spiced sugar.
Tip: create a template by drawing a circle onto a piece of baking paper then place the cut baking paper squares over this and pipe the crullers accordingly.
Reprinted with permission from Sadie's Bubble of Yum, follow on Instagram