80 g of butter or margarine
2 cups of flour
1 cup of sugar
2 teaspoons of active dry yeast
1/2 teaspoon of salt
3/4 cup of milk
1 egg
1 tablespoon of lemon zest
1/2 cup of toasted and chopped chestnuts
Topping
60 g of melted butter or margarine
3/4 cup of confectioner's sugar
Optional: whole chestnuts for garnish
80 g of butter or margarine
2 cups of flour
1 cup of sugar
2 teaspoons of active dry yeast
1/2 teaspoon of salt
3/4 cup of milk
1 egg
1 tablespoon of lemon zest
1/2 cup of toasted and chopped chestnuts
Topping
60 g of melted butter or margarine
3/4 cup of confectioner's sugar
Optional: whole chestnuts for garnish
Beat the butter or margarine until softened
Add the flour, sugar, yeast, and salt
Mix well
Add half of the milk and egg
Mix until all dry ingredients are moistened
Beat vigorously for 2 minutes
Add the remaining milk and lemon zest
Beat for another minute
Add the chestnuts and mix well
Shape into small balls and place in paper-lined muffin cups or greased mini muffin tin molds, filling them only half full
Bake in a moderate oven for 25 minutes
For the topping, mix together melted butter or margarine and confectioner's sugar
Spread quickly over warm fritters
Optional: garnish with a whole chestnut and bake for an additional 5 minutes
