Eberswalde cruller

Name: Eberswalde cruller
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 250 ml Milk; 1 pinch Salt; 1 TABLESPOON Sugar; 50 g Butter; 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g Flour; 4-5 Eggs (size M); 2-3 TABLESPOONS Icing sugar; 1 kg Frying fat; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

250 ml Milk
1 pinch Salt
1 TABLESPOON Sugar
50 g Butter
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g Flour
4-5 Eggs (size M)
2-3 TABLESPOONS Icing sugar
1 kg Frying fat
baking paper

Directions

1
Bring milk, salt, sugar, butter and lemon zest to the boil in a saucepan. Remove from the heat, add flour all at once and stir in immediately with a wooden spoon. Heat and stir until the dough separates from the bottom of the pot as a lump and a white layer forms on the bottom of the pot. Pour into a bowl and allow to cool for 10 minutes. Stir in the eggs one after the other until the dough is shiny and falls off the spoon with a hard tear. Cut out squares (approx. 10 x 10 cm) from baking paper. Pour the dough into a piping bag with a star-shaped spout.
2
Spray circles (approx. 8 cm Ø) onto the baking paper. Pour the dough in portions with the upper half facing down into the hot frying fat (approx. 180 °C). Loosen the baking parchment while doing so. Turn once and bake for 3-4 minutes until golden brown. Take out with a skimmer and drain on kitchen paper. Dust with icing sugar