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Nuns' Puffs
This southern German carnival speciality has the most beautiful name. Perhaps the first written reference to it is found in the kitchen accounts of the Abbey of Klosterneuburg dating back to the 14th century.
Preparation time: 35 minutes
| Ingredients (6 servings) | ||
|---|---|---|
| 200 | ml | milk |
| zest from one organic lemon | ||
| 40 | g | butter |
| 100 | g | flour |
| 3 | egg | |
| 20 | ml | orange blossom water |
| 40 | g | caster sugar |
| 1 | pinch(es) | ground cinnamon |
| neutral oil, for frying | ||
- In a saucepan, bring the milk to a boil. Add the lemon zest and the butter, cut into chunks.
- Sift in the flour and stir briskly over a medium heat using a spatula until the dough comes away from the sides of the pan. Transfer the dough to a bowl and leave to cool a little, then add the eggs one at a time, beating vigorously between additions. Add orange blossom water to taste.
- Heat the oil to 160°C in a deep fryer or a saucepan filled one-third full. Cut a sheet of baking paper lengthwise into two strips.
- Fill a piping bag fitted with a smooth 1 cm nozzle with the dough and press small, even-sized balls of the dough onto the two sheets of baking paper.
- Carefully dip the end of one sheet of the paper into the hot oil, detaching the nuns' puffs from the baking paper. Fry the puffs, turning, and lift out when they have a nice caramel colour.
- Drain on kitchen paper and keep warm. Fry the second batch in the same way.
- Mix the cinnamon and sugar together and sprinkle over the nuns' puffs. Enjoy warm.
