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Fried puffs stuffed with pretzel cream - Walla! Food

2021-11-29T08:35:51.514Z


A crazy recipe for Hanukkah by the Pink Golda chain, because why eat donuts if you can eat fried puffs stuffed with this year's trendy spread - pretzel cream? Enter the recipe >>


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Fried puffs stuffed with pretzel cream

If there is a week that is allowed to be exaggerated it is this.

Golda, as usual, takes corruption one step further, and offers a recipe for fried puffs, filled with the star of the period - a salty pretzel spread.

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  • Puffs

  • Donuts

  • Recipes

Walla!

Food

Monday, 29 November 2021, 08:58

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Fried puffs stuffed with pretzel spread

Recipe By: Ram Haim, Pink Gold chain confectioner, Walla!

Food

  • 70 units

  • American

  • Recipes for Hanukkah

  • desserts

Fried puffs stuffed with pretzel cream (Photo: my social)

Conversion calculator

Ingredients

  • To dough

    • 140 ml for milk (2/3 cup)

    • 140 ml (2/3 cup)

    • 110 grams of butter

    • 5 grams of salt (a tablespoon)

    • 5 grams sugar (tablespoon)

    • 170 grams of flour (cup and 3 tablespoons)

    • 5 eggs

  • For serving

    • Salted pretzel spread jar

    • sugar powder

To the conversion calculator

Preparation

How do you make fried puffs stuffed with pretzel spread?

  • 1 In a cauldron, add the milk, water, butter, sugar, and salt and bring to a full boil.

    Lower the heat


    and add in the flour.

    Mix with a wooden spoon until a lump of dough is formed, which separates from the sides


    of the pot.

    Continue to stir for another 20 seconds and remove from the heat.

  • 2 Transfer the dough to a mixer with a guitar hook, and mix for 5 minutes on medium speed, to cool the dough slightly.

  • 3 Add the eggs one after the other.

    After each addition, slightly increase the speed of the mixer, the dough will look like it is falling apart, but continue to mix and it will work and the dough will reunite.

  • 4 After adding 4 eggs, the dough should be firm enough for sprinkling, but also a little soft.

    The best method to check if our dough is ready, is to take a piece of dough between the 2 fingers and separate them.

    If a kind of "thread" of dough is formed - it is ready to be sprinkled, if the dough is still too hard add another egg.

  • 5 Transfer the dough to a sprinkling bag with a smooth center and sprinkle puffs 1.5 cm in diameter on a baking sheet lined with baking paper.

  • 6 Transfer the puff pastry to a freezer for at least an hour before frying.

  • 7 In a large pot, heat oil to a temperature of 150-165 degrees.

  • 8 Remove the puff pastry from the freezer, cut the paper into strips, then take a piece of paper with the frozen puff pastry on it and put it in the oil, while frying the puff pastry will detach itself from the baking paper.

    Fry the puff pastry until it gets a ball shape and a nice golden color.

  • 9 Transfer the puff pastry to a plate with absorbent paper.

  • 10

    Serving:

    Take a perfusion bag with a center and fill with pretzel cream, fill each ball with puff pastry, sprinkle with powdered sugar.

    It is recommended to serve with ice cream !.

  • 10

    notes:

    - Freezing is important because it takes care of the more beautiful shape of the puff pastry, but you can definitely give it up


    and fry the puff pastry straight.


    - You can freeze the prepared puff pastry without filling and heat it before a few minutes in the oven, fill and serve.

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Source: walla

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