Svingi ( Batter Puffs with Honey & Cinnamon )
Submitted by jennacee
Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.
YIELD
28 servingsPREP
10 minCOOK
20 minREADY
30 minThink of svingi as Russia’s answer to the doughnut hole, but with more finesse.
The batter is a classic choux: butter and water brought to a boil, flour beaten in until the dough pulls away from the pan, then eggs added one by one until everything goes glossy and smooth.
A touch of orange zest in the base gives these puffs a fragrant lift you won’t expect.
Drop spoonfuls into hot oil and watch them puff up, bob to the surface, and turn golden all over.
Drizzle with warm honey, hit them with cinnamon, and serve while they’re still crackling.
Kitchen Tips
- Let the dough cool for a full minute before adding eggs. If the dough is too hot, you’ll cook the eggs on contact and end up with lumps.
- Don’t crowd the oil. Fry 4-5 puffs at a time so they have room to expand and cook evenly.
- These are best eaten within minutes of frying. They lose their crunch fast, so get everyone to the table before you start drizzling.
Ingredients
Directions
In a medium-sized saucepan, combine the boiling water, butter, salt, sugar, and orange rind.
Bring to a boil. Meanwhile, sift together the flour and baking powder.
Add the dry ingredients all at once to the hot mixture, beating hard with a wooden spoon over medium heat until the mixture forms a compact mass and leaves the sides of the pan.
Remove from the heat and let cool for 1 minute.
Add the eggs, one at a time, beating hard after each addition; the mixture should be smooth, glossy, and thick.
Heat the oil (which should be 2½ to 3 inches deep) almost to the smoking point, then drop the batter by tablespoons into the oil, without crowding, to form puffs.
When the puffs surface, turn them to fry on all sides, using tongs, then lift them out, drain off excess oil on absorbent paper.
Place on warm platter and keep warm. If using the syrup, boil the syrup ingedients for 5 minutes; spoon the syrup, or warm honey, over the puffs, sprinkle with cinnamon, and serve hot.
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