Pawaru-Grahmata

№ 41VIII. nodaļa

Sprices karaša

Fried choux rings (Spritzkuchen)

  • Makes about 12
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Sprizzes karrascha.

Modernizētslpp. 342–343 · PDF 356–357

The book gives ½ stops each of cream and milk and 8 + 4 eggs, which converts to about 640 ml each and 12 eggs; the flour and sugar are to taste. We've used a quarter.

Method

5 soļi
  1. Bring the cream, milk, sugar and salt to the boil in a heavy pan. Take it off the heat, tip in the flour all at once and beat hard with a wooden spoon. Put it back over medium-low heat and keep stirring for 2–3 minutes, until the dough is thick, comes away from the pan in a ball and leaves a thin film on the base.
  2. Tip it into a bowl and leave for 5 minutes. Beat in 2 eggs one at a time, then the third, beating hard after each, until the dough is smooth and glossy. It should hold a peak and drop slowly from the spoon.
  3. Cut 12 squares of baking paper, about 9 cm, and grease them lightly. Spoon the dough into a piping bag with a large open star nozzle (1–1.5 cm) and pipe a 7 cm ring onto each square.
  4. Heat the fat in a deep, heavy pan, no more than a third full, to 170 °C. Slide in 2 or 3 rings paper side up and pull the paper off with tongs after a few seconds. Fry for 3–4 minutes on each side, until deep golden brown and puffed. If the fat is too hot, they brown before the inside is cooked.
  5. Drain in a colander lined with kitchen paper and sprinkle with sugar while warm.

Notes

What the book says vs. what we added

the book boils ½ stops of cream and as much milk with sugar, stirs in flour and cooks it until the dough is "short" and comes away, then beats in 8 eggs and then 4 more, beating until it "bursts". Melted butter is poured through the cake syringe to grease it, the syringe is filled with dough, and the dough is pressed with the plunger through the patterned, jagged front hole straight into hot butter, the syringe turned so the dough forms a ring. The rings fry until golden brown, drain in a colander and are sprinkled with sugar. The salt, the amounts, the paper squares and the frying temperature are ours.

The syringe

the book's karašu sprice was a metal tube with a plunger and a star-shaped nozzle, like a modern cookie press or churros press. A piping bag does the same job.

"Until it bursts"

we read kamēr sprāgst as beating until the dough is smooth and glossy; it may mean until it blisters or cracks on the surface.

Frying fat

ordinary butter burns at frying heat. Clarified butter or ghee keeps the butter flavour and takes 170 °C easily. Never leave hot fat unattended, keep a lid at hand, and never put water on burning fat.

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