About this recipe:This is a great recipe to make with the kids. These puffs are very similar to doughnuts. A butter and crème fraîche enriched dough is cut out into shapes, then deep-fried to perfection. Dust with icing sugar to serve.
1 teaspoon baking powder
100g butter, melted
200ml crème fraîche
3 tablespoons caster sugar
1 teaspoon rum
1 pinch salt
extra flour as needed
oil for frying
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In a large bowl or food processor, combine all ingredients except the flour. Mix until smooth. Gradually stir in the flour until the dough pulls away from sides of bowl and forms a ball. Cover and set aside for 2 hours at room temperature.
On a floured work surface, roll out the dough until about 5mm thick. Cut the dough into various shapes, taking care to always make 1 or 2 incisions in each pieces, they will be lighter this way.
In a deep fat fryer or a large saucepan, heat the vegetable oil over high heat. Fry the puffs in batches, until golden and cooked through, then drain on kitchen towels. Dust with icing or caster sugar.