Nuns Puffs Nonnenfürzchen Nonnenfürzle Recipe 475

Steps:

• Melt the butter in a large saucepan over medium-high.
• Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
• Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
• Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
• Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
• Preheat oven to 375 degrees F.
• Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
• Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
• Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!

Steps:

• Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!).
• In a medium saucepan melt butter and add milk. Bring to boiling.
• Add flour all at once, stirring vigorously.
• Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes.
• Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise.
• Preheat oven to 375°F and sprinkle puffs with sugar.
• Bake about 30 minutes or until golden brown and puffed. Remove from pan.
• Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*.
• *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.

Steps:

• Whisk the flour, salt and lemon rind in a bowl.
• Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble.
• Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line.
• Whisk the egg white until foamy.
• Make a well in the flour mixture.
• Add the egg yolk mixture to the flour mixture and gently fold 7-12 times by hand.
• While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball.
• If you're making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using.
• If you're making 10" crusts, divide it into 3 before wrapping and chilling.