Yields: Approx. 36 six-inch sticks Prep time: 15 minutes Cook time: 25-30 minutes (includes frying in batches) Calories: Approx. 122 kcal per stick
Enjoy these delightful fried treats, featuring a classic crispy-tender texture infused with a hint of orange zest and rolled in a fragrant cardamom-sugar coating. This recipe makes a larger batch perfect for sharing.
Ingredients
For the Dough:
- 2 cups (500ml) water
- 1/2 cup (1 stick / 113g) unsalted butter, cut into pieces
- 2 tablespoons (26g) granulated sugar
- 1/2 teaspoon salt
- 2 cups (282g) all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest (New Addition)
For Frying:
- Vegetable oil (like canola, peanut, or sunflower), enough for 1.5 – 2 inches depth in pot
For Coating:
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cardamom (New Addition, replaces cinnamon)
Equipment:
- Large, heavy-bottomed pot or Dutch oven (at least 5-quart)
- Deep-fry or candy thermometer
- Medium saucepan
- Stand mixer with paddle attachment or hand-held electric mixer
- Large piping bag (16-inch recommended)
- Large star piping tip (approx. 1/2-inch opening, e.g., Ateco #845, #846 or Wilton 1M)
- Kitchen scissors (preferably oiled slightly)
- Slotted spoon or spider strainer
- Wire rack set over paper towels
- Shallow dish for coating
Instructions
- Prepare Coating: In the shallow dish, whisk together the 1 cup granulated sugar and 1 teaspoon ground cardamom. Set aside near your frying station.
- Heat Frying Oil: Pour vegetable oil into the large, heavy-bottomed pot or Dutch oven to a depth of about 1.5 to 2 inches. Attach the thermometer to the side, ensuring the tip is submerged but not touching the bottom. Heat the oil over medium-high heat, aiming for a stable temperature of 360°F (180°C). Adjust heat as needed to maintain this temperature.
- Start the Choux Dough: While the oil heats, combine the 2 cups water, 1/2 cup butter pieces, 2 tablespoons sugar, and 1/2 tsp salt in the medium saucepan. Bring this mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
- Cook the Panade: Remove the saucepan from the heat and immediately add all 2 cups of flour at once. Stir vigorously with a wooden spoon or sturdy rubber spatula until the flour is incorporated and a thick dough (panade) forms, pulling away from the sides of the pan. Return the pan to medium-low heat and cook, stirring constantly, for about 1-2 minutes to slightly dry out the dough.
- Cool Dough Slightly: Transfer the hot dough to the bowl of your stand mixer (or a large mixing bowl if using a hand mixer). Let it cool for about 5 minutes, stirring occasionally, until it’s warm but not hot to the touch (around 120-130°F / 50-55°C).
- Incorporate Eggs and Flavor: Add the vanilla extract and orange zest to the slightly cooled dough. Turn the mixer on low speed and gradually add the beaten eggs, a little at a time, beating well after each addition. The mixture might look separated initially; continue beating until it comes back together into a smooth, thick, glossy paste. The finished dough should form a ‘V’ shape when the beater is lifted.
- Prepare Piping Bag: Fit the piping bag with the star tip. Fold down the top cuff of the bag and carefully transfer the warm dough into the bag, filling it no more than two-thirds full. Twist the top of the bag to secure the dough.
- Fry the Dough Sticks: Once the oil is at 360°F (180°C), carefully pipe the dough directly over the hot oil. Pipe lengths of about 6 inches, using clean (lightly oiled) kitchen scissors to snip the dough cleanly at the end of each length as it drops into the oil. Fry only 4-5 sticks at a time to avoid overcrowding the pot and lowering the oil temperature too much.
- Cook Until Golden: Fry the dough sticks for about 2-3 minutes per side, turning gently with the slotted spoon, until they are a deep golden brown color and puffed.
- Drain and Coat: Using the slotted spoon, carefully remove the cooked sticks from the hot oil, allowing excess oil to drip back into the pot. Transfer them briefly to the wire rack lined with paper towels to drain for about 30 seconds. While still hot, immediately transfer the drained sticks to the cardamom-sugar mixture in the shallow dish and roll them gently to coat evenly on all sides.
- Repeat and Serve: Transfer the coated sticks back to the wire rack (without paper towels now) or a serving platter. Check the oil temperature and allow it to return to 360°F before frying the next batch. Repeat the piping, frying, draining, and coating process with the remaining dough. These sticks are best served warm, perhaps with chocolate sauce or dulce de leche for dipping, if desired.
Estimated Nutritional Information (Per Stick – 1 of 36)
- Calories: approx. 122 kcal
- Total Fat: approx. 8g
- Saturated Fat: approx. 2g
- Total Carbohydrates: approx. 11g
- Dietary Fiber: approx. 0.2g
- Total Sugars: approx. 6g
- Protein: approx. 1g
- Sodium: approx. 50mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe. It includes an estimation for oil absorption during frying, which can vary significantly. Actual values may differ based on ingredient brands, oil temperature management, frying time, and precise measurements.)
