Chouxnuts
Ingredients
Choux Pastry
- 1 cup Milk
- 8 tbsp Unsalted butter, cut into 1-inch pieces
- 1/4 tsp Salt
- 1 cup All-purpose flour
- 4 Large Eggs, at room temperature, beaten
Lemon Glaze
- 1 cup Powder sugar
- 2 tsp Fresh lemon zest
- 2 tbsp Fresh lemon juice
Instructions
- Add the milk, butter, and salt, in a medium saucepan and place over the stove on medium heat. Melt the butter and bring the milk to a boil.
- Add the flour into the milk mixture and use a wooden to cook the mixture until it is smooth or reaches 175F (79C), about 3 minutes.
- Remove from heat, and place in a bowl of a standing mixer; beat using the paddle attachment until cools.
- Add the eggs in four parts, and mix until smooth.
- Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate until completely cool.
- Fill a large piping bag fitted with a large star tip.
- Pipe 3-inch choux rings over parchment paper squares.
- Pour the oil into a large, heavy bottom pan and warm to 350F (180C).
- Gently drop the rings into the oil, and fry for 2 minutes on each side. Use kitchen tongs to remove the parchment paper before turning the rings.
- Remove from the oil, place over a wire rack; let cool for a few minutes, and glaze.
- Mix the glaze ingredients in a medium bowl, then use a pastry brush to gently brush the chouxnuts with the glaze.
Notes
Make sure the eggs are at room temperature.
To bake the donuts, bake for 10 minutes at 400F (200C), then reduce the temperature to 375F (190C) and bake for additional 12-15 minutes.
Stay close during frying, and make sure the oil does not go over 350F (180C); the hight the temperature is, the less the donuts will puff.
The choux pastry donuts are best fresh right after frying. Store at room temperature for up to one day.
You can make the dough using a stand, electric, or wooden spoon.
Use a pastry brush or a spoon to glaze the donuts; dipping them might deflate them.
Tried this recipe?Let us know how it was!