Briociie Fritters
Ingredients
Directions
Prepare the fritters
Make the brioche paste into very small balls.
Roll them thin and place a teaspoon of rich preserve in each.
Moisten the edges and fold the paste securely.
Alternatively, cut rounds from the brioche, place preserve on half, moisten edges, and cover with another round.
Press edges together and trim to original size.
Fry and serve
Gently place in boiling lard and fry for 4.5 to 5 minutes.
Serve hot, crisp, and dry 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
- Enriched dough that becomes tender and rich inside while the outside fries crisp.
- Rich preserve
- Sweet filling that softens and becomes jammy when heated inside the sealed dough.
- Boiling lard
- Hot frying fat that cooks the dough quickly and browns the outside.
The step that matters
Sealing the edges. If the edges are not moistened and pressed firmly, the dough can open in the hot fat and the preserve will leak out and burn. A tight seal keeps the filling inside while the fritter cooks.
“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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