Viennese Fritters Made from Cream-Puff Dough
Viennese Fritters are delightful pastries made from classic cream-puff (choux) dough. This recipe guides you through creating a rich, airy dough, deep-frying it until golden and puffed, and then coating the warm fritters in a fragrant blend of confectioners' sugar and cinnamon. The addition of dark rum subtly enhances the flavor, making these fritters a perfect light dessert or indulgent snack, crisp on the outside and tender within.
Equipment
- 1 Heavy-bottomed saucepan Essential for proper choux pastry development
- 1 Sturdy Wooden Spoon or Spatula For vigorous stirring and incorporating eggs
- 1 Deep Pot or Deep Fryer For safe and even deep-frying
- 1 Pastry Bag with Large Round Tip For neatly piping fritters; two spoons can be used as an alternative
- 2 Jelly-roll Pans One lined with parchment for holding dough/coated fritters, one with paper towels for draining
Ingredients
Main
- 1¼ cups milk
- 5 tablespoons unsalted butter cut into 5 pieces
- ¼ teaspoon salt
- 1¼ cups all-purpose flour spoon flour into dry-measure cup and level off
- 5 large eggs
- 1 tablespoon dark rum
- 2 teaspoons sugar
- 2 cups confectioners’ sugar
- ½ teaspoon cinnamon
- 1 jelly-roll pan lined with parchment paper plus 1 lined with paper towels for draining the fritters
Instructions
- Combine confectioners’ sugar and cinnamon in a shallow bowl; set aside. Line one jelly-roll pan with parchment paper and another with paper towels.
- In a heavy-bottomed saucepan, combine milk, unsalted butter, and salt. Bring to a rolling boil over medium heat, stirring until the butter is fully melted.
- Remove the pan from heat and immediately add all the all-purpose flour at once. Stir vigorously with a sturdy wooden spoon until the mixture forms a smooth ball and pulls away cleanly from the sides of the pan.
- Return the pan to medium heat and continue to cook, stirring constantly for 1-2 minutes, to dry out the dough. A slight film should form on the bottom of the pan.
- Transfer the dough to a mixing bowl. Add the large eggs one at a time, beating vigorously after each addition until fully incorporated and the dough is smooth, shiny, and holds its shape.
- Stir in the dark rum and sugar until well combined. The dough should be thick but pliable enough to pipe or drop easily.
- Heat about 2-3 inches of frying oil in a deep pot or deep-fryer to 360-375°F (180-190°C).
- Using a pastry bag with a large round tip (or two spoons), carefully drop or pipe 1-inch pieces of dough into the hot oil. Do not overcrowd the pot; fry in batches.
- Fry for 3-5 minutes, turning occasionally, until the fritters are golden brown and puffed. Remove them with a slotted spoon and immediately transfer to the paper-towel-lined pan to drain excess oil.
- While the fritters are still warm, transfer them to the bowl with the prepared confectioners’ sugar and cinnamon mixture. Toss gently until evenly coated, then serve immediately.
Notes
Achieving the perfect choux pastry is key. Ensure the milk and butter come to a rolling boil before adding the flour. Stir vigorously to create a well-dried dough that pulls away from the pan, which helps it absorb the eggs properly. Add eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy; it should slowly fall from your spoon in a V-shape (the 'bird's beak'). Maintain a consistent oil temperature around 360-375°F (180-190°C) for frying; too low and they'll be greasy, too high and they'll brown too quickly externally without cooking through. Fry in batches to avoid overcrowding and dropping the oil temperature. Toss the fritters in the sugar-cinnamon mixture while still warm to ensure a good coating.