Choux pastries
easy
90 mins
90 mins
Ingredients
- 75 g Sugar
- 1/4 l Milk
- 100 g Whipped cream
- 75 g Butter or margarine
- 2 packages Vanillin sugar
- 1 pinch Salt
- 300 g Flour
- 5 Eggs (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 150 g Raisins
- 1 cube (42 g) Yeast
- 7-10 Tbsp Grease
- 30 g Icing sugar
Directions
- 1
Take off one teaspoon of sugar. Bring the rest of the sugar, milk, whipped cream, fat, 1 sachet of vanillin sugar and salt to the boil. Remove the pot from the heat and add the flour. Put the pot back on the stove and stir until the dough is agitated until it forms a dumpling.
- 2
Take the pot from the stove and add 1 egg. Let the dough cool down a little. Gradually stir in the remaining eggs. Add lemon zest and raisins. Mix yeast, remaining sugar and 1 tablespoon of lukewarm water and add to the dough.
- 3
Let it go for 20 minutes. Heat the frying fat. Stir the dough through and cut off the dumplings with a tablespoon. Fry the dumplings in portions floating in hot fat for approx. 4 minutes. Drain on kitchen paper.
- 4
Mix icing sugar and remaining vanillin sugar and sprinkle over the doughnuts. Serve hot or cold.
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