FRIED PASTRY RINGS

Fried Pastry Rings image

Yield Makes about 20 pastries

Number Of Ingredients 10

3/4 cup milk or water
5 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt
Finely grated zest of 1/2 lemon
1 cup Italian "00" flour* or 1 cup all-purpose flour
3 large eggs
6 cups vegetable oil for deep-frying
1/2 cup sugar
1 tablespoon cinnamon
Special equipment: a deep-fat thermometer

Steps:

Bring milk, butter, salt, and zest to a boil in a 2-quart heavy saucepan over high heat, stirring just until butter is melted, then reduce heat to moderate. Add flour all at once, stirring vigorously with a wooden spoon until mixture is smooth and pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, 1 to 2 minutes. Add eggs 1 at a time, stirring vigorously after each addition until smooth.
Heat 2 inches of oil in a 4-quart deep heavy pot (preferably a cast-iron Dutch oven) over moderately high heat until thermometer registers 360°F.
Sift together sugar and cinnamon into a bowl.
While oil is heating, roll rounded tablespoons of dough into balls with dampened hands and put them on an oiled sheet of plastic wrap. Pick up a ball and make a hole in the middle with your thumb, then insert the handle of a wooden spoon in the hole. When oil reaches 360°F, carefully lower dough on handle into oil, then gently widen hole with a circular motion of spoon until dough rises to surface, about 30 seconds (don't worry if some break open). Remove spoon, leaving buñuelo cooking in oil, and repeat with 4 more balls. Fry, turning occasionally, until deep golden and cooked through, 6 to 7 minutes. Drain briefly on paper towels. Turn warm buñuelos in sugar mixture to coat.
Form and fry more buñuelos, in batches of 5, in same manner.
Available in Italian markets, specialty foods shops, and at Dean & DeLuca (877-826-9246).