*****- Preparation -***** Boil the water with butter and the salt and sugar. Sift the flour and stir it heartily into the boiling liquid. Work through all the ingredients with a wooden spoon until the mixture comes off the bottom as a dumpling.
Transfer the choux mixture to a widespread and fold in an egg at the beginning. When the egg is completely absorbed by the mixture, fold in the next egg. Continue in this manner until all eggs are used.
Cut the bacon and Gouda very finely into cubes (5mm cubes). Stir into the choux pastry mixture with the baking powder and a pinch of pepper ( a pinch of nutmeg tastes just as good).
Heat the oil in a frying pan with a fat thermometer (or deep fryer) to 180 degrees. Dip a tablespoon into the hot fat, cut a dumpling from the amount and form it into the hot oil. Bake 3-4 doughnuts in portions for 6-8 minutes until golden brown. Turn the doughnuts to the other side in between. Remove the doughnuts with a skimmer and drain on kitchen roll.
*****- Additional dishes -***** Serve the cheese doughnuts lukewarm as a snack with beer or wine. Or with green leaf salad as a small dinner.
*****————————— Info —————————*****
ds=prise
Bon appetit and
…may the exercise be successful
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