Lemon Saffron Floats

  • Recipe courtesy Zola Restaurant
Total Time:
1 hr 15 min
Prep:
30 min
Inactive Prep:
--
Cook:
45 min
Yield:
100 floats
Level:
Easy

Ingredients

  • 2 1/2 cups water
  • 8 ounces butter
  • 1 lemon, juiced
  • Pinch saffron threads
  • 12 ounces all-purpose flour
  • 10 whole eggs
  • 1 lemon zest
  • Salt and pepper
    • Directions

      Preheat the oven to 325 degrees F.

      Bring the water, butter, lemon juice and saffron to a boil. Add all flour all at once and stir until the batter pulls away from the side of the saucepan. Transfer to a mixing bowl. Mix for 5 minutes, or until cool. Add the eggs, 1 at a time, making sure that each gets incorporated before you add the next. Add the lemon zest and adjust the seasoning with salt and pepper. Fill a piping bag fitted with a dime-size or large tip. Pipe on a baking sheet and place in oven. Cook until fully risen, about 10 to 12 minutes. Remove from the oven and serve alongside Chesapeake Bay Blue Crab Hot Pot.

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