Brioche Fritters
Ingredients
Directions
Prepare the fritters
Make the brioche paste into very small balls and roll them thin.
Place a teaspoonful or less of rich preserve in the center of each ball.
Moisten the edges and fold the paste together securely.
Alternatively, cut rounds from the brioche with a tin shape, place preserve on half, moisten edges, and cover with another round.
Press the edges together and trim to restore shape.
Fry and serve
Gently glide them into a pan of boiling lard.
Fry for 4.5 to 5 minutes until golden.
Serve hot and crisp, piled on a folded napkin.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brioche paste
- Rich dough that encloses the filling and puffs and browns to a tender, golden crust when fried.
- Rich preserve
- Sweet filling that softens and warms inside the dough, adding sweetness and moisture.
- Boiling lard
- Hot fat that crisps the outside quickly and browns the dough through even frying.
The step that matters
Sealing the edges. If the edges are not moistened and pressed firmly, the seal can open in hot fat, letting the preserve leak out and the fritter burst or absorb grease. Trimming restores a neat shape so they fry evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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