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Brioche Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Brioche Fritters

Ingredients

Directions

  1. Make small balls of brioche paste and roll them thin.

  2. Place a teaspoon of rich preserve in the center of each ball.

  3. Moisten the edges and fold the paste securely.

  4. Alternatively, cut rounds from the brioche paste, place preserve on half, moisten edges, and cover with another round.

  5. Press edges together and trim to shape.

  6. Gently place in a pan of boiling lard and fry for 4.5 to 5 minutes.

  7. Serve hot, crisp, and dry on a folded napkin.

Recipe from a historical cookbook (Internet Archive).

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.

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