European, and the result is nothing like the lowly thing from high-street bakeries.
Makes about 6
1/2 lb white flour
1/2 packet activated yeast
1/4 pint milk, tepid
3 egg yolks
1oz melted butter
1 teaspoon rum
a mean pinch of salt
raspberry, strawberry or apricot jam
groundnut or corn oil for frying
caster or icing sugar for dusting
whipped cream (optional)
In a bowl, mix the flour, sugar and yeast. Stir in the milk, cover and leave to stand in a warm place for 2-3 hours for the yeast to ferment.
Stir in the egg yolks with the butter, rum and salt, and mix to a smooth, silky dough. Adjust texture by adding more flour if it's too wet, or more milk if it's too stiff. Cover with clingfilm and a folded towel, leave to rise for 40 minutes.
Roll out the dough on a floured board until 1/2 in thick. With a 3in-wide cutter or the rim of a glass, cut into six circles. Leave for 10 minutes.
Heat oil in a deep frier to 350F/180C. Using a slotted spoon, gently lower circles in three at a time and cook for 4- 5 minutes with a lid on (which makes them inflate), until brown. Turn, and brown the other side with the lid off (another 1-2 minutes). Remove with a slotted spoon. Drain on absorbent paper. Dust with caster or icing sugar.
Cut an incision in each, and spoon or pipe in a teaspoonful of jam, or whipped cream. Can be eaten warm or cold.Reuse content