Recipe Tip: Nuns' Puffs
Top Recipe for 6 Persons. All ingredients and tips for getting it right. This southern German carnival speciality has the most beautiful name. Perhaps the first written reference to it is found in the kitchen accounts of the Abbey of Klosterneuburg dating back to the 14th century.
- 200 mlmilk
- zest from one organic lemon
- 40 gbutter
- 100 gflour
- 20 mlorange blossom water
- neutral oil, for frying
- 40 gcaster sugar
- 1 pinch(es)ground cinnamon
Step 1In a saucepan, bring the milk to a boil. Add the lemon zest and the butter, cut into chunks.
Step 2Sift in the flour and stir briskly over a medium heat using a spatula until the dough comes away from the sides of the pan. Transfer the dough to a bowl and leave to cool a little, then add the eggs one at a time, beating vigorously between additions. Add orange blossom water to taste.
Step 3Heat the oil to 160°C in a deep fryer or a saucepan filled one-third full. Cut a sheet of baking paper lengthwise into two strips.
Step 4Fill a piping bag fitted with a smooth 1 cm nozzle with the dough and press small, even-sized balls of the dough onto the two sheets of baking paper.
Step 5Carefully dip the end of one sheet of the paper into the hot oil, detaching the nuns' puffs from the baking paper. Fry the puffs, turning, and lift out when they have a nice caramel colour.
Step 6Drain on kitchen paper and keep warm. Fry the second batch in the same way.
Step 7Mix the cinnamon and sugar together and sprinkle over the nuns' puffs. Enjoy warm.