Cream-filled fried rolls
Serves 12 (24 pieces)
- 500 gr wheat flour
- 1 Egg200 ml water
- Sunflower oil
- 750 ml cream
- 20 gr cornstarch
- 60 gr sugar
- Lemon zest3 eggs
We need a few metal cones to make the rolls.
First, we pour the flour into a large bowl and add half a teaspoon of salt. Then we make a hole in the centre, as if it were a "volcano", and add 2 tablespoons of sugar and 2 tablespoons of sunflower oil. Use this type of oil as it leaves no flavour.
Now, crack an egg into a cup and beat it. We then pour the water in bit by bit while constantly beating to mix the ingredients well. Next, add the contents of the cup to the "volcano" and stir in a circular motion with the help of a fork.
Continue stirring until you obtain a firm dough, then sprinkle flour over your work surface to prevent sticking and start kneading the dough for around 10 minutes, adding flour as needed. Bit by bit the dough becomes easier to handle and will end up in a firm ball.
Sprinkle some more flour over your kneading surface. Start rolling out the dough with a rolling pin until it reaches a thickness of around 3 mm. With a knife, cut strips of 3-4 cm in width and roll them around the metal cones.
Next, pour abundant (unused) oil into a large frying pan and warm it over a high heat. When it is very hot, add the canes and start to fry them. They need to be submerged halfway so that they can be fully fried with one simple flip.
Remove them once the dough is golden and place in a container lined with a paper towel to absorb any excess oil. The fried rolls should be left to fully cool before we start to fill them.
Separate the whites from the yolks of the eggs. Next, beat the egg yolks, sugar and cor nstarch in a bowl. Stir in the milk and lemon zest, and bring to the boil. Remove from th e heat and leave to cool.
Finally, with a piping bag, fill the fried rolls with the cream and they are ready to serve!