Eberswalde cruller

Name: Eberswalde cruller
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1/4 l Milk; 50 g Butter; 1 TABLESPOON sugar, salt; 7-10 Tbsp grated rind of 1/2 organic lemon; 200 g Flour; 4 Eggs (Gr. M); 1 kg white vegetable fat for frying; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1/4 l Milk
50 g Butter
1 TABLESPOON sugar, salt
7-10 Tbsp grated rind of 1/2 organic lemon
200 g Flour
4 Eggs (Gr. M)
1 kg white vegetable fat for frying
7-10 Tbsp Icing sugar
baking paper

Directions

1
Bring milk, butter in pieces, sugar, 1 pinch of salt and lemon peel to the boil. Remove from heat. Add the flour at once and stir in immediately with a wooden spoon. Place back on the stove and stir until the dough comes off the bottom of the pot as a lump and a white film forms there. Leave to cool for about 10 minutes. Stir in the eggs one by one until the dough is shiny and falls off the spoon with a hard tear
2
Heat the frying fat in a high pot or in a deep fryer to approx. 180 °C. cut baking paper into approx. 12 large squares (approx. 10 x 10 cm)
3
Pour the dough into a piping bag with a large star-shaped spout. Spray approx. 12 circles (each approx. 8 cm Ø) onto the baking paper. Slide 3-4 cakes each into the grease, holding the paper firmly until the dough has dissolved. Bake the spatter cakes for 2-3 minutes on each side. Lift them out and drain them on kitchen paper. Dust with icing sugar