Eberswalde Donuts

Name: Eberswalde Donuts
Ingredients: 250 ml semi-skimmed milk; 1 tbsp sugar; 50 g butter; 1/2 None lemon, zested; 200 g plain flour; 4-5 medium eggs; 1 litre vegetable oil; 1 tbsp icing sugar, for dusting

8 ingredients

3 steps

Ingredients

250 ml semi-skimmed milk
1 tbsp sugar
50 g butter
1/2 None lemon, zested
200 g plain flour
4-5 medium eggs
1 litre vegetable oil
1 tbsp icing sugar, for dusting

Directions

1

In a large saucepan bring the milk, sugar, butter, lemon zest and a pinch of salt to a boil, then remove from heat. Pour in the flour and stir quickly until the dough is smooth and no longer sticks to the bottom of the pan. Transfer to a bowl and cool for 10 mins.
2

Stir in the eggs one at a time, stopping when the dough is shiny and thick. Transfer to a piping bag with a large star tip and pipe circles, about 3 inches in diameter, onto a sheet of parchment paper.
3

In a deep fryer or large pot, heat the oil to 350°F. Drop in the dough and fry for 3-4 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar to serve.