Ingredients
- 1 cup whole milk
- 16 tablespoon (8 ounces) unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 2 1/4 cup all-purpose flour
- 6 cup large eggs
- 2 tablespoon anchovies
- 1/4 cup finely grated parmigiano-reggiano, more for sprinkling
Preparation
Baking Directions:
Line two sided baking sheets with parchment.
In a large saucepan over medium-high heat, combine 1 cup water, the milk, butter, anchovies, granulated sugar, and kosher salt.
Cook, stirring, until the butter has melted and the mixture has just come to a boil.
Immediately add the flour all at once while stirring constantly until a dough forms and pulls cleanly from sides of pot.
Transfer the dough to a stand mixer fitted with the paddle attachment.
Mix on low speed until the dough is cool enough to add eggs to without cooking them, about 1 minute.
Add 1 egg and mix on low speed until it's well blended and the dough is smooth again.
Repeat with the rest of the eggs until all are incorporated.
Add the Parmigiano-Reggiano and mix until incorporated.
Using a pastry bag with a plain tip, pipe the pastry dough into cherry-tomato size mounds about 1 inch apart.
Alternatively, use a mini ice-cream scoop or 2 tablespoons to drop small mounds of dough onto the sheet.
Refrigerate until ready.
Fry dough at 375 degrees until golden brown.
Drain & Serve.