Embrace the simplicity and delightful taste of choux pastry nest donuts, a fusion of Spanish “pączki” and Viennese donuts, also known as fried choux dough rings. These tender, soft, and addictive treats are a testament to the versatility of choux pastry. Luckily, this recipe yields about 20 pieces, ensuring there’s plenty to go around without overindulging.
Why You’ll Love This:
This recipe brings the essence of delicate and soft textures in a bite-sized form that is sure to become a favorite. The process of making choux pastry from scratch is simpler than you might think, and the result is a batch of donuts that are irresistibly light and fluffy. Perfect for those who love the idea of homemade donuts without the complexity.
Perfect Occasion:
Ideal for a cozy weekend breakfast, a sweet treat to accompany your afternoon coffee, or a delightful dessert for gatherings and celebrations. These choux pastry nest donuts offer a unique twist that will intrigue and satisfy your guests, making any occasion a bit more special.
Decoration Tips:
- Cooling and Draining: Let the donuts cool on a wire rack after frying and drain excess oil with paper towels to keep them crisp.
- Icing Magic: Dress them up with a glossy icing made from powdered sugar, a touch of hot water, and citrus juice for a refreshing finish.
- Customize Your Toppings: While the icing is still wet, sprinkle with crushed nuts, colorful sprinkles, or zest from lemons or oranges for an extra flair.
- Serving Suggestion: Present these beauties on a platter with a dusting of powdered sugar and citrus slices for an elegant display.
Recipe:
- Choux Pastry Preparation: In a saucepan, combine 80g of butter, 200ml of water, and a pinch of salt. Bring to a boil, then add 150g of flour, stirring until the mixture forms a ball. Let it cool slightly.
- Egg Incorporation: Gradually mix in 3 eggs one at a time, ensuring the dough is smooth and well-combined.
- Shaping: Transfer the dough into a piping bag with a nozzle. Pipe circles onto parchment paper, spacing them out. Use scissors to cut the paper around each dough circle.
- Frying: Heat oil in a deep pan to approximately 170°C. Place the dough circles into the oil, paper side up, then remove the paper after a few seconds. Fry until golden brown on both sides, then transfer to paper towels to drain.
- Glazing: For the icing, mix ½ cup of powdered sugar with a tablespoon of hot water and lemon or orange juice to achieve a thick consistency. Dip the cooled donuts in the icing to coat.
Enjoy these exquisite choux pastry nest donuts, a delightful treat that marries the elegance of European pastries with the joy of homemade cooking. Enjoy!
