SPRITZKUCHEN RECIPE RECIPES

Steps:

• Add water, salt, sugar and vanilla sugar into a pot. Add the softened butter or margarine in small pieces. Mix together and bring to a short boil. Then immediately remove the pot from the stove.
• Mix in the flour. Put the pot back on the stove, and keep stirring the mixture until a smooth lump has formed leaving behind a white layer at the bottom of the pot.
• Place the lump into a bowl and mix with an egg. This has to be done quickly so the egg white does not clot. Cool down dough until it reaches body temperature, then add the remaining eggs one by one making sure the egg is completely mixed into the dough before adding the next one.
• After the fifth egg has been added, check the dough using a spoon. If the shining dough corners hang over the rim of the spoon, it is not necessary to add the sixth egg.
• Now fill the dough into an icing bag with a star shaped spout. Use parchment paper cut into 16 squares of 5 x 5 inches each and spreading a thin layer of oil on each. Squirt a circle of dough on each square.
• Having preheated the oil in the deep fryer to 356 degrees Fahrenheit, take 3 to 4 of the cakes and let them glide into the hot oil and fry them for about 5 minutes. Flip once and remove them once they are golden brown. Immediately place them on a paper towel to soak up the excess oil. Let them cool.
• Stir the powdered sugar with lemon juice or rum and coat the Spritzkuchen with it.

Steps:

• For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
• Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
• Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
• Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
• Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
• Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
• Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
• Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
• For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
• Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.