Ingredients Jump to Instructions ↓

  1. 80 g unsalted butter

  2. 125 ml milk

  3. 2 teaspoons sugar

  4. 1 pinch of salt

  5. 1 grated lemon zest

  6. 1 grated orange zest

  7. 1 teaspoon orange blossom water or a dash of orange extract

  8. 125 g flour

  9. 3 eggs

  10. 1 l frying oil

  11. Icing sugar

Instructions Jump to Ingredients ↑

  1. Put the butter, milk, sugar, and salt in a saucepan, along with 1/2 cup/125 ml water.

  2. Bring to a boil.

  3. Add the zests and orange flavouring.

  4. Take the pan from the heat and add the flour all at once, beating with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.

  5. Put the pan back on the heat for half a minute, stirring to dry the paste somewhat.

  6. Remove again and let cool, 1 to 2 minutes.

  7. Add the eggs, the equivalent of one at a time, beating vigorously after each addition to make a smooth paste that falls easily from a spoon, but is not runny.

  8. Heat the oil in a deep-fryer until sizzling, but not smoking – about 350ºF/175ºC.

  9. Roll the balls of dough in the palm of your hand (or simply shape with spoons), no bigger than 3/4 inch/2 cm, and fry, turning once or twice, until they have puffed up to double their size, cooked through completely, and coloured evenly to a nice golden brown, 5 to 7 minutes.

  10. Remove with a slotted spoon to paper towels to drain.

  11. Sprinkle very generously with icing sugar.

  12. Serve warm, or store in an airtight container to eat later.


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