Eberswalder Spritzkuchen

Ingredients

• 0.25 l water
• 50 g butter
• 150 g flour
• 4 eggs
• Salt
• oil (for frying)
• 150 g powdered sugar
• 1 tbsp rum
• 2 tbsp water

Instructions

1. 1.

   In a pot bring water, a pinch of salt and butter to a boil; pour the flour into the boiling liquid.

2. 2.

   Stir with a wooden spoon over low heat until the dough loosens from the bottom.

3. 3.

   Remove from heat and whisk in eggs one at a time.

4. 4.

   Fill a piping bag with the Brandteig and heat oil to 180°C.

5. 5.

   Using a large nozzle, pipe dough rings onto parchment paper and carefully drop them into the hot oil.

6. 6.

   When the rings separate from the paper, remove them and fry each side for about 1–2 minutes until golden brown.

7. 7.

   Remove with a slotted spoon and immediately coat with glaze.

8. 8.

   For the glaze sift powdered sugar, rum and water together; let cool before serving.