Traditionally the dough is not that sweet at all, sweetness comes with the glace.
Choux pastry dough (for 20 small Spritzkuchen):
- 125 g flour
- 1 good pinch salt
- 1 generously heaped tablespoon sifted icing sugar
- 1 good pinch cinnamon and a little nutmeg
- 90 g butter
- 125 ml water
- 3 eggs
- oil for frying
- 1 cup Icing sugar
- 1/2 big lemon: juice, -zestes
In a heavy pot bring water and butter to a bubbling boil, add sifted flour and icing sugar at once and stir well with a wooden spoon. Keep up strirring until a dough ball forms and the bottom of the pot is covered with a thin white crust. If you pinch a bamboo skrewer into the dough ball the dough shall not stick to the skrewer.
Transfer the dough into a mixing bowl and let rest for a few minutes, just to slightly cool down from piping hot to very warm. Add 1 egg and mix in until well incorporated. The dough will form big lumps. Add another egg and mix in until well incorporated. The dough lumps will break into small lumps. Mix in the last egg, the dough will become smooth.
Fill the dough into a piping bag with a star shaped snout attached and pipe rings into the center of small rectangle shaped sheets of parchment paper. If you are really good with the piping bag, give the dough string a twist while piping - I am no good or rather - I kept it simple. The dough will rise very well so make sure there is a lot of free space in the center of the rings.
Heat up oil until 170 degree Celsius and deep-fry the rings in batches of four pieces (I used a wok filled up to 1/3 with oil). Remove the parchment paper with a tongue once one side of a ring is browned, flip the ring over and fry until the other side is golden brown too.
Remove the Spritzkuchen and let sit on a weired rack just to let some oil drip off, dip Spritzkuchen into the glace (for glace mix icing sugar, lemon zeste and - juice well). They are best to be eaten luke warm.
Not german style but good too: cut the rings into halves and fill with vanilla custard cream.
While deep-frying keep a close look at the rings, I charred four...