Rum Frosted Rings Recipe
Rum Frosted Rings is the apt recipe to tickle your taste buds. Rum Frosted Rings served as Dessert is the best food to pep me up. If you love this Rum Frosted Rings recipe, do share it with your friends.
Ingredients
Cream Puff Paste:
1 cup (250 ml) water
1/2 cup (125 g) butter
Pinch of salt
1 cup (150 g) all-purpose flour, sifted
4 eggs, beaten
Oil to deep-fry
Frosting:
1-1/4 cups (150 g) powdered sugar, sifted
3 tablespoons rum
1 tablespoon water
Directions
Cut a sheet of baking parchment to fit into a deep-frying pan; brush with oil.
To make cream puff paste, heat water gently with butter and salt in a medium saucepan until butter has melted.
Increase heat and bring to a boil.
Add flour all at once; remove from heat.
Stir until dough comes away from sides of pan and forms a ball.
Return to heat and cook 1 minute, stirring constantly.
Place in a medium bowl; cool slightly.
Stir in eggs one at a time.
Heat oil to 360°F (180°C) in deep-frying pan.
Place cream puff paste in a pastry bag fitted with a large fluted nozzle.
Pipe rings onto oiled baking parchment; the rings should not be too large.
Lift paper with rings attached and carefully invert into hot oil.
Remove paper when rings become free of it.
Fry rings on both sides until golden.
Drain on paper towels.
Repeat until all rings are cooked.
Cool.
To make frosting, combine powdered sugar, rum and water in a small bowl.
Spoon frosting over cooled rings.
To make cream puff paste, heat water gently with butter and salt in a medium saucepan until butter has melted.
Increase heat and bring to a boil.
Add flour all at once; remove from heat.
Stir until dough comes away from sides of pan and forms a ball.
Return to heat and cook 1 minute, stirring constantly.
Place in a medium bowl; cool slightly.
Stir in eggs one at a time.
Heat oil to 360°F (180°C) in deep-frying pan.
Place cream puff paste in a pastry bag fitted with a large fluted nozzle.
Pipe rings onto oiled baking parchment; the rings should not be too large.
Lift paper with rings attached and carefully invert into hot oil.
Remove paper when rings become free of it.
Fry rings on both sides until golden.
Drain on paper towels.
Repeat until all rings are cooked.
Cool.
To make frosting, combine powdered sugar, rum and water in a small bowl.
Spoon frosting over cooled rings.
