Recipe courtesy of Zola Restaurant

Lemon Saffron Floats

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 100 floats
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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

  1. Preheat the oven to 325 degrees F.
  2. 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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