Sugar Egg Puff 白糖沙翁

Sugar Egg Puff 白糖沙翁

I’m a fan of fried dough. Any kind of fried dough, gimme and leave me alone.

You can find these sugar egg puffs at some dim-sum or buffet places. The dough/batter is similar if not the same as a pâte à choux or beignet batter, minus the yeast (no wait time!) and maybe a bit more egg-y tasting. Whatever the case, these sugar egg puffs are addicting. They are so light and fluffy, which means I have no qualms about downing 3 or 5 of these. Don’t judge me.
Yields: 8-10 medium sized puffs

Ingredients:

½ cup of water
1 tbsp of unsalted butter
1 tbsp of sugar
½ cup of all-purpose flour
2 eggs at room temperature
vegetable oil for frying
extra sugar for coating
Directions:

1. Combine water, sugar and butter in a saucepan over medium high heat. When it starts bubbling, turn off the heat and stir in the flour. Stir until a loose ball has formed.

2. Remove the dough from the heat and slowly add the beaten eggs, a third at a time. Thoroughly beat the eggs to incorporate it into the dough. If you are doing this by hand, it will take time and upper body strength, so skip the gym. As the batter comes together, it should be thick and shiny.

3. Heat about 2” of vegetable oil in a heavy pot to about 325°. Carefully drop spoonfuls of batter into the oil. Adjust how much batter you add based on your preference, you can go bigger or smaller for bite-sized. Don’t overcrowd as these will expand a lot.

4. Fry until cooked through, golden brown and crispy. This will take anywhere from 8-10 minutes, depending on how big they are. Make sure to turn these over frequently so they don’t burn.

5. Remove the egg puffs and let them cool slightly on a paper towel lined wire rack.

6. When they are cool enough to touch, coat these puffs in sugar. Serve while they are still warm. Enjoy!
Notes:

I don’t have a stand mixer, but if you do (a) I’m jealous and (b) this process will be much faster. Place the dough into the stand mixer bowl and use a paddle attachment to incorporate the beaten eggs. The batter will come together nicely and in half the time.

This batter is sticky so I recommend dipping your spoons in oil before you start scooping and dropping into the oil.

These egg puffs will expand, do not overcrowd the pot. A good way to tell if these are done is when you lift these out of the oil, they should feel “light”.

Try coating these egg puffs in cinnamon sugar or chocolate. Yum!

These are best when they are still warm. I recommend serving these immediately.
Background Music:

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