Viennese Fritters Made from Cream-Puff Dough Recipe

Name: Viennese Fritters Made from Cream-Puff Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups milk; 5 tablespoons unsalted butter, cut into 5 pieces; 1/4 teaspoon salt; 1 1/4 cups all-purpose flour (spoon flour into dry-measure cup and level off); 5 large eggs; 1 tablespoon dark rum; 2 teaspoons sugar; 2 cups confectioners sugar; 1/2 teaspoon cinnamon; 1 jelly-roll pan lined with parchment paper, plus 1 lined with paper towels for draining the fritters

Servings: persons

1
To make the dough, in a heavy-bottom saucepan combine the milk, butter, and salt.
2
Bring to a boil over medium heat, stirring occasionally until the butter melts.
3
Remove from heat, stir in the flour with a wooden spatula, and continue stirring until the dough is smooth.
4
Return the pan to the heat and beat the dough vigorously until it leaves the sides of the pan and the bottom of the pan is lightly filmed with the dough.
5
Scrape the dough into a bowl and stir for a minute or so to cool it slightly.
6
Beat in the eggs one at a time, beating smooth after each addition.
7
Beat in the rum and the sugar.
8
Place half the dough into a pastry bag fitted with an open star tube (Ateco #824).
9
On the prepared pan lined with parchment, pipe out circles of dough 2 1/2 inches in diameter, in straight rows.
10
Use the point of a paring knife to cut the paper into 5 or 6 pieces, cutting around the piped dough.
11
In a large Dutch oven, heat the oil to 350 degrees.
12
When the oil is hot, carefully invert 1 piece of paper into the oil.
13
Use a large kitchen spoon to baste the top side of the paper with hot oil so that the fritters float away from the paper.
14
Use tongs to remove the paper from the pan.
15
Cook the fritters on both sides to a delicate golden color.
16
Remove and drain on the paper-towel-lined pan.
17
Repeat with the remaining piped dough.
18
Mix the confectioners sugar and cinnamon together and sift a thick layer over the fritters.

886

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups milk, 5 tablespoons unsalted butter, cut into 5 pieces, 1/4 teaspoon salt, 1 1/4 cups all-purpose flour (spoon flour into dry-measure cup and level off), and more.

Yes, Viennese Fritters Made from Cream-Puff Dough falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Viennese Fritters Made from Cream-Puff Dough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions