(Percentage of daily recommendation)
|Calorie||603 kcal||(29 %)|
|Protein||20.77 g||(21 %)|
|Fat||28.57 g||(25 %)|
|Carbohydrates||64.45 g||(43 %)|
|Sugar added||6.29 g||(25 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||438.51 mg||(54,814 %)|
|Vitamin D||3.52 μg||(18 %)|
|Vitamin E||9.38 mg||(78 %)|
|Vitamin B₁||0.23 mg||(23 %)|
|Vitamin B₂||0.64 mg||(58 %)|
|Niacin||2.06 mg||(17 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||71.15 μg||(24 %)|
|Pantothenic acid||0.03 mg||(1 %)|
|Vitamin B₁₂||2.24 μg||(75 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||231.83 mg||(6 %)|
|Calcium||191.93 mg||(19 %)|
|Magnesium||1.15 mg||(0 %)|
|Iron||2.97 mg||(20 %)|
|Iodine||105.6 μg||(53 %)|
|Zinc||0.03 mg||(0 %)|
|Saturated fatty acids||14.38 g|
Bring 250 ml (approximately 1 cup) of water, the butter and salt to a boil in a large saucepan. Stir the flour into the boiling water and stir until a white skin forms on the flour.
Transfer the mixture to the bowl of a stand mixer. Add the sugar and baking powder to the bowl and begin kneading with the dough hook attachment. Gradually add the eggs and knead until the dough is smooth and shiny.
Heat several inches of oil in a large saucepan to about 170°C (approximately 340°F).
Working in batches, carefully drop spoonfuls of the dough into the hot oil and fry for 2-3 minutes, until golden brown.
Remove with a slotted spoon, drain on paper towels and continue with the remaining dough.
Dust with powdered sugar and serve with whipped cream, if desired.