Half-Moons (Deep-Fried)

Ingredients

• 250 ml Water
• 50 g butter
• 150 g wheat flour type 1050
• 30 g potato starch
• 5 eggs
• 1 tsp Baking powder
• frying oil
• 100 g birch sugar
• 3 tsp cinnamon

Instructions

1. 1.

   Add water and butter to a pot and bring to a boil until the butter melts. Remove from heat. Mix flour with potato starch and pour into the pot all at once, stirring into a lump and return to low heat until a white film forms on the bottom of the pot. Transfer the dough lump to a bowl and immediately stir in one egg using a hand mixer’s beaters. Let the dough cool slightly and gradually fold in the remaining eggs one by one, creating a glossy, springy batter. Finally, mix in the baking powder. Heat frying fat to 175 °C. Fill a pastry bag with a large round tip with the batter. Gently squeeze half-moons into the hot oil and fry for 4–5 minutes until golden brown. Remove with a slotted spoon and drain. Mix birch sugar and cinnamon, then roll the still-hot half-moons in the mixture. Serve fresh.