- Recipes Home
- Interest Groups
Rum Frosted Rings Recipe
|Water||250 Milliliter (1 Cup)|
|Butter||125 Gram (1/2 Cup)|
|All-purpose flour||150 Gram, sifted (1 Cup)|
|Eggs||4 , beaten|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Powdered sugar||150 Gram, sifted (1 1/4 Cup)|
Serving size: Complete recipe
Calories 2837 Calories from Fat 1487
% Daily Value*
Total Fat 169 g259.3%
Saturated Fat 76.6 g383%
Trans Fat 0 g
Cholesterol 1114.7 mg
Sodium 553 mg23%
Total Carbohydrates 266 g88.7%
Dietary Fiber 4.1 g16.2%
Sugars 147 g
Protein 42 g83.4%
Vitamin A 82% Vitamin C
Calcium 15.9% Iron 59.5%
*Based on a 2000 Calorie diet
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.
To make frosting, combine powdered sugar, rum and water in a small bowl.
Spoon frosting over cooled rings.