CookEat Recipe
Poached and Fried Vanilla Rings
Soft egg dough shaped into small rings, poached until floating, scored around both edges and gently fried until puffed.
Method
Steps
Step 1
Gather the ingredients: 180 g water for the dough, plus water for poaching; 120 g plain flour, plus more as needed to make the cooled dough manageable while still soft; 20 g butter, an estimate for a large walnut-sized piece; 2 teaspoons sugar; A pinch of salt; 3 eggs; Half a teaspoon vanilla extract; About 800 ml suitable frying oil, or enough for the pan; lard is an alternative; About 2 tablespoons icing sugar for finishing.
Step 2
Bring the 180 g water to a boil with the butter, sugar and salt. Add the 120 g flour all at once and stir vigorously until smooth. Remove promptly from the heat and immediately beat in the first whole egg until incorporated. Stir briefly over gentle heat as needed to bring this egg-containing paste to 74°C, then spread shallowly, cool promptly and refrigerate until cold, about 30–45 minutes.
Step 3
Beat the two remaining whole eggs into the cold paste one at a time, working thoroughly after each until the spoon draws a thin film of dough behind it. Mix in the vanilla. Turn onto a well-floured board and use floured hands to work in only enough additional flour to make a soft, manageable dough. The source does not quantify this extra flour; stop when it can be shaped without becoming firm.
Step 4
Divide into 16–18 pieces slightly larger than walnuts and roll into balls. Press a hole through each, turn over and repeat, rotating gently to open a generous centre and form a small ring.
Step 5
Heat a wide pan of water to about 80–85°C, hot but not boiling. Lower 3–4 rings at a time. If they stick, lift gently with a slotted spoon, turn and remove when they float, about 3–5 minutes as a guide. Drain on a clean cloth. Once safe to handle, make one or two shallow scores around both the outside and inside circumference of each ring to help it expand.
Step 6
Fry promptly in abundant oil at about 165–170°C, or use lard. Keep the heat gentle and move or turn the rings carefully so they puff and colour evenly, about 4–6 minutes until golden and the centre reaches 74°C. Drain, allow the strongest heat to subside, dust with icing sugar and serve warm. Once poaching begins, continue through scoring and frying without a storage break. Fry each drained and scored batch promptly; do not refrigerate partly cooked rings to finish later.
Cooked it? Rate it.
Cooked 0 times