- 25g. yeast
- 300g. flour
- 1dl. milk
- 30g. sugar
- 2 egg yolks
- 40g. butter or margarine
- 1 tbsp. rum
- a pinch of salt
- 2dl. oil for frying
- powdered sugar for dusting
- apricot jam or fruit syrup
Crumble yeast, mix with a teaspoon of sugar and a tablespoon of milk and leave in a warm place to rise. Sift flour, heat a little, pour in luke-warm milk, add sugar, egg yolks, melted butter or margarine and the creamed yeast. Mix well and work into a smooth dough with mixing spoon until it does not stick any more to the walls of the dish. Dust with flour and leave in a warm place to rise (it is ready for frying when it has doubled in bulk). Heat oil well, mix the dough lightly. Dip a tablespoon into heated oil, take up spoonfuls of dough and drop into hot oil. Do not put to many at the time so that they can rise and fry evenly. When brown, dry on absorbent paper, arrange on serving plate and dust with powdered sugar. Serve warm. Apricot jam or some fruit syrup can be served with fritters.
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