Tulum dough
Windmills are especially popular in France, where they are usually filled with something sweet and topped with chocolate sauce. The dough can also be used to make savory treats.
Ingredients
- 1½ dl milk
- 1¼ dl water
- 125g butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 dl wheat flour
- 5 eggs (M size)
Method · 30 min
- Place the milk, water, butter, sugar and salt in a saucepan. Heat, stirring, until the butter has melted.
- Add the flour to the hot liquid. Reduce the heat and continue to cook over low heat, stirring with a wooden fork, until the mixture pulls away from the sides of the pan and forms a ball of dough, about a couple of minutes. Remove the pan from the heat and transfer the dough to a stand mixer or mixing bowl to cool. Let the dough cool to just a little warmer than your hand.
- Break the eggs into a bowl, from which you can pour them one at a time into the dough.
- Beat the dough in a stand mixer or with a regular electric mixer. Beat the dough on medium speed and add one egg at a time.
- The dough is ready when it is shiny and has a soft, yet stretchable texture.
- Place the dough in a piping bag, fitted with a nozzle if necessary.
