📝 About This Recipe
A beloved staple of Berlin bakeries, the Spritzkuchen is a masterpiece of German pastry craft made from a delicate choux dough that is deep-fried to airy perfection. Unlike heavy yeast donuts, these rings are light, crisp on the outside, and wonderfully moist inside, finished with a shimmering lemon-scented glaze. They represent a timeless tradition of afternoon 'Kaffee und Kuchen,' offering a sophisticated balance of textures that melt in your mouth.
🥗 Ingredients
Choux Pastry (Brandteig)
- 250 ml Water (cold)
- 50 grams Unsalted Butter (cubed)
- 1 pinch Salt
- 1 teaspoon Granulated Sugar
- 150 grams All-Purpose Flour (sifted)
- 25 grams Cornstarch (helps with crispness)
- 3-4 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Baking Powder (added to cooled dough)
For Frying
- 1 liter Neutral Oil (such as canola or sunflower oil)
Lemon Sugar Glaze
- 200 grams Powdered Sugar (sifted)
- 2-3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Hot Water (for consistency)
- 1 teaspoon Rum or Fruit Brandy (optional for authentic flavor)
👨🍳 Instructions
-
1
Prepare 12 small squares of parchment paper (about 4x4 inches each) and lightly grease them with a tiny bit of oil. This ensures the dough rings slide off easily into the fryer.
-
2
In a medium saucepan, combine the water, cubed butter, salt, and sugar. Bring to a rolling boil over medium-high heat until the butter is completely melted.
-
3
Turn the heat to low and add the sifted flour and cornstarch all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan.
-
4
Continue to stir and 'burn' (abbrennen) the dough against the bottom of the pan for 1-2 minutes. A thin white film should form on the bottom of the pan; this step is crucial for the pastry to rise.
-
5
Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes. You want it warm, but not so hot that it cooks the eggs instantly.
-
6
Using a hand mixer or stand mixer, add the eggs one at a time. Beat thoroughly after each addition. Only add the fourth egg if the dough is still too stiff; it should be glossy and fall slowly from a spoon in a 'V' shape.
-
7
Once the dough is smooth and slightly cooled, stir in the baking powder until fully incorporated.
-
8
Fit a pastry bag with a large star tip. Fill the bag with the choux dough and pipe a ring (approx. 3 inches in diameter) onto each prepared parchment square.
-
9
Heat the oil in a deep fryer or heavy pot to 175°C (350°F). Use a thermometer to maintain this temperature consistently.
-
10
Carefully place 2-3 dough rings into the oil by picking up the parchment paper and placing it dough-side down into the oil. After a few seconds, the paper will release; remove it with tongs.
-
11
Fry the Spritzkuchen for about 3-4 minutes per side until they are puffed and deep golden brown. Do not rush this, or the centers will be raw.
-
12
Remove with a slotted spoon and drain briefly on paper towels. While still warm, they are ready for glazing.
-
13
Whisk together the powdered sugar, lemon juice, hot water, and optional rum until a smooth, thick glaze forms.
-
14
Dip the top of each warm Spritzkuchen into the glaze, letting the excess drip off, then place on a wire rack to set.
💡 Chef's Tips
Always sift your flour and cornstarch together to avoid lumps in your choux dough. The 'V-test' is vital: the dough should be supple enough to hang from the beater in a triangle shape without breaking immediately. Keep the oil temperature steady; if it's too hot, they brown without cooking through; if too cool, they become greasy. Adding the baking powder only after the dough has cooled slightly ensures it doesn't lose its leavening power before hitting the oil. For the best texture, glaze the pastries while they are still warm so the glaze thins out and creates a professional, translucent finish.
🍽️ Serving Suggestions
Serve fresh with a steaming cup of German filter coffee or a strong Espresso. Pair with a dollop of whipped cream and sour cherry compote on the side for a decadent twist. Enjoy as a classic 'Zweite Frühstück' (second breakfast) alongside a glass of cold milk. These are best eaten on the day they are made to enjoy the contrast between the crisp exterior and soft interior. For a festive touch, sprinkle a tiny bit of lemon zest over the wet glaze before it sets.