German Eberswalde Fried Rings
- Put the milk, butter, sugar, lemon rind and salt into a large saucepan. Bring to a boil and remove the pan from the heat. Add the flour and beat with a wooden spoon until smooth. Return the pan to the heat and beat until the mixture leaves the sides and bottom of the saucepan clean. Remove from the heat again and allow to cool until the pan is only slightly warm to the touch. Stir in the eggs, one at a time, and beat until the mixture is smooth and shiny. Place the mixture in a pastry bag fitted with a large star tip.
- Heat the oil or shortening for deep frying in a wide saucepan, but do not let it get very hot. Cut a circle of waxed paper or aluminum foil, 1/2 inch smaller than the inside of the pan, and dip this into the warmed oil. Remove the paper at once and lay it on a plate. Pipe the mixture in small rings on to the paper. Heat the oil to 375°F and slip the round of paper carefully into the hot oil, holding on to the edge with a pair of kitchen tongs, so the rings slip off the paper. Fry the rings on each side until golden brown. Use the same piece of paper again for the next batch of rings. Drain each batch well and dust with confectioners’ sugar. Serve warm. Makes 24 rings.
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