Ingredients
- 125g of water
- 125g of milk
- 1 pinch of salt
- 1 pinch of sugar
- 100g of butter
- 150g of flour
- 4 eggs
Preparation
Bring the water, milk, salt, sugar and butter to a boil.
Remove from heat and add the flour all at once – mix well.
Return to the heat and dry out the dough until it no longer sticks to the sides of the pan. This step removes the water from the dough, allowing for proper incorporation of the eggs.
Allow the dough to cool before incorporating the eggs.
Transfer the cooled dough to the bowl of a food processor – process until well combined, then add the eggs one at a time until you obtain a smooth dough that forms a ribbon. Adding the eggs one at a time will ensure the nun's farts rise properly during baking.
Pipe the nun's farts onto a baking sheet using a piping bag. Place them in the freezer. Once frozen, transfer them to a container and use only the desired quantity. The remainder can be cooked later – the flavor of the doughnuts will be preserved for 2 to 3 months.
Heat the oil in a deep fryer or a deep pan and put the still frozen nun's farts in it – turn them over as soon as they rise.
Drain them immediately on absorbent paper.
The final step is to give the small doughnuts a gourmet touch: gently roll them in sugar after they have cooled slightly.
Small extras at DLP
The gourmet touch:
- Idea 1: Add lemon zest or a little orange blossom water to the dough.
- Idea 2: Prepare a flavored sugar to coat the nun's farts: put sugar and cinnamon or vanilla powder in a bowl
- Idea 3: Coat them with melted chocolate.
