Spritzkringel (fried piped pastry) with rosehip icing

Preparation

1. Bring milk, fat, sugar and salt to the boil in a saucepan. Add all the flour at once and mix until the entire mass detaches from the bottom of the bowl as a single lump of dough. Put the lump of dough into a bowl. Add 1 egg and immediately whisk into the dough using the balloon whisk attachment on your electric mixer. Allow the dough to cool somewhat and then mix in the remaining eggs.

2. Fill the dough into a piping bag fitted with a large star-shaped nozzle. Cut baking parchment into strips and brush with oil. Squeeze out a circle (approx. 5 cm Ø) onto each piece. Heat oil to approximately 170°C. Gently place the circles into the hot oil with the upper half facing downwards. Pull off the baking parchment while doing so. Turning regularly, deep-fat fry for approximately 4 minutes until golden brown. Remove the doughnuts using the skimmer and place on kitchen paper to allow the excess fat to drip off.

3. Heat the preserve in a small saucepan and simmer for approximately 3 minutes. Paint the rings with the hot preserve. Mix icing sugar and lemon juice to make icing. Decorate the pastries with stripes of icing and allow to dry.

Preparation time: approx. 1 hour. Waiting time: approx. 30 minutes.

Each piece of pastry has approx. 500 kJ, 120 kcal. Protein 2 g, Fat 8 g, Carbohydrates 11 g