Deep Fried Butter on a Stick

Deep-Fried Butter on a Stick is another item inspired by my child’s book recipe and modified because this dessert is even tasty in smaller amounts. It is perfect as an attraction for children for a birthday party, especially as they are fans of the book Diary of Whimpy Kid. This book inspired me to make my own version of Deep-Fried Butter on a Stick.

How to choose the best ingredients for Deep Fried Butter on a Stick

Butter: diced butter without any additives, including salt.

Brown cane sugar: I use brown cane sugar because I like its taste, but you can also use white sugar or brown sugar.

Buttermilk: buttermilk can be replaced with yogurt or kefir. However, it is important that the added product to the dough has room temperature.

Tips and tricks

  • You can use the oil for another baking if you have something to bake in deep fat. Pour the cool oil into a jar and store it in a well-closed jar.
  • If you are left with a mixture of cane sugar and cinnamon, you can use it for the next baking, e.g., to sprinkle Spanish Churros.
  • If you forgot and did not take the buttermilk out of the refrigerator in advance to let it regain room temperature, nothing is lost. Instead, measure the required amount into a cup and then put the cup into warm water and heat the butter, stirring gently to heat it evenly.

Deep Fried Butter on a Stick

Prep Time: 12 hours
Cook Time: 30 minutes
Servings: 10 pieces
Calories: 239kcal
Deep Fried Butter on a Stick if you think you can't fry it, you're mistaken. My son's book inspires the recipe, and the recipe is perfect for fans of Diary of the Whimpy Kid.
Print Recipe

Ingredients

  • 1/2 cup brown cane sugar
  • 2 tsp ground cinnamon
  • 250 gr butter
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tbsp white sugar
  • 1 liter vegetable oil for frying

Instructions

  • Mix the cane sugar with 1 tsp cinnamon on a plate so that you can coat pieces of butter on it.
  • Cut the butter into pieces (it does not have to be butter straight from the refrigerator at this stage), about 1.5 cm (1/2 inch) thick and 3.5 cm (1 1/2 inch) long, and 2.5 cm (1 inch) wide.
  • Coat the sliced ​​pieces of butter in a mixture of sugar and cinnamon. Then put it separately on a sheet and put it in the freezer for a minimum of 12 hours.
  • The butter will then freeze well and not melt during baking or coating the batter.
  • When the pieces of butter are well frozen, prepare the dough to coat the butter.
  • Beat the eggs, add the butter at room temperature, add cinnamon and baking powder, and sift the make. Finally, I mixed everything up thoroughly.
  • Heat the oil to 190 degrees C / 375 degrees F
  • It's best not to put all the frozen pieces of butter out of the refrigerator so that they don't melt. Instead, take two of them, and drive the sharp tip into the shorter side of the butter with skewer sticks. Coat thoroughly in dough and put in hot oil. Fry in well-heated oil until brown.
  • Be careful because the dough can burn very quickly.
  • Be careful because the dough can burn very quickly.
    Bon Appetit!

Nutrition

Calories: 239kcal | Carbohydrates: 28g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 165mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg

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