3 easy fried dessert ideas!
published on 31 October, 2018 at 12:00
-Churros in a bottle
-Funnel cakes
For the Funnel Cakes
Oil for Frying
To Garnish
-Pumpkin donuts
vegetable oil for frying
coating
100 g sugar
Ingredients:
60g Butter
250ml Water
60g Sugar
pinch salt
225g flour
2 eggs
500ml water bottle
Strong freezer bag
Sugar
Chocolate sauce
Instructions:
Cut the top off the drinks bottle.
Cut a star shape in the lid of the bottle.
Cut corner off a large freezer bag.
Screw top back on the bottle neck then push the bottle though the cut hole in the plastic bag.
Set aside.
To a warm pan add the butter, water and sugar mix until all of the butter is melted.
Turn off the heat and add in the salt and flour and mix to form a dough.
Remove from heat and allow to cool a little
Now mix in 2 eggs, it may look as though it will not combine but be patient it will come together.
Transfer the dough to the bag/bottle.
Heat a pan of oil to 190°C or 375°F
Squeeze a length of the churro dough into the oil and cook for 60-90seconds.
Dust in sugar and serve with chocolate sauce.
-Funnel cakes
Ingredients:
For the Funnel Cakes
185g flour
40g Powdered Sugar
¼ Tsp Baking Powder
1 Tsp Salt
1 Egg
320ml Milk
Oil for Frying
To Garnish
100g Fresh Berries
Maple Syrup
Powdered Sugar
Instructions:
Mix together the ingredients for the funnel cakes to form a smooth batter.
Decant to a squeezy bottle.
Heat some oil in a pan 1cm deep to 160°C or 320°F.
Add an aluminium form to the oil.
Squirt in the batter moving all of the time.
Fry for 60 seconds before removing the form and then flipping.
Fry for 30 more seconds and remove.
Serve with fresh berries, maple syrup and powdered sugar.
-Pumpkin donuts
Ingredients
50 g butter
100 g granulated sugar
250g baked pumpkin
350 g all-purpose flour
1 egg
zest of one lemon
1 teaspoon ground cinnamon
20 g yeast
80 ml warm milk
2 tbsp olive oil
100 g granulated sugar
250g baked pumpkin
350 g all-purpose flour
1 egg
zest of one lemon
1 teaspoon ground cinnamon
20 g yeast
80 ml warm milk
2 tbsp olive oil
vegetable oil for frying
coating
100 g sugar
1 tbsp cinnamon
Method
Put pumpkin, butter and sugar in food processor and pulse it until smooth.
In a big bowl combine flour, an egg, cinnamon, lemon zest, pumpkin mixture and yeast immersed in warm milk. Mix it well with your hands and let the dough sit for two hours on room temperature.
Roll out the dough and shape donuts as in the video.
Fry them in deep oil for a few minutes on each side.
Coat the donuts in cinnamon-sugar mixture and serve.
In a big bowl combine flour, an egg, cinnamon, lemon zest, pumpkin mixture and yeast immersed in warm milk. Mix it well with your hands and let the dough sit for two hours on room temperature.
Roll out the dough and shape donuts as in the video.
Fry them in deep oil for a few minutes on each side.
Coat the donuts in cinnamon-sugar mixture and serve.
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