CRONUTS
Recipe tested: Annetjie van Huyssteen
FOOD LOVERS RECIPES
Hierdie is lekkerder as koeksisters, maar verg bietjie meer tyd. Ek het die resep by Mari du Preez gekry.
Die eindproduk lyk baie soos die CRONUT (doughnut/croissant) maar klein soos ‘n vingerhappie.
BAIE BAIE LANK gelede laas gemaak.
Syrup:
200 g white sugar
250 ml water
5 ml lemon juice
25 ml golden syrup
Batter:
300 g cake flour
12.5 ml baking powder
1 ml salt
12.5 ml butter
2 eggs, beaten
100 ml milk
cornflour
extra butter, softened (you can use ghee)
sunflower oil for deep frying
Syrup:
Bring the syrup ingredients to the boil and stir until all the sugar has dissolved.
Cook syrup for 8 minutes over a moderate heat.
Let it cool and place it in the fridge till it’s ice cold.
Batter:
Sift the flour, baking powder and salt together.
Rub the butter into the mixture.
Beat the eggs and milk together and cut this mixture into the flour mixture with a spatula.
Add a little extra milk if the dough is too stiff.
Step 5 – Shape the dough into a sausage and divide it into 6 equal lengths.
6 – Roll each length into a thin oval shape on a flour strewn surface.
7 – Spread softened butter/ghee on the dough ovals and sprinkle them with cornflour.
8- Stack the ovals on top of each other until you have a stack of 6 ovals.
9 – Now roll the stack out into a rectangle.
Repeat step 5 – 9 three times more.
Roll the stack out into a thin rectangle. Roll up the rectangle lengthways.
Using a sharp knife, cut the roll into 2 cm slices.
Moisten the ends of each roll and press them together to prevent the roll from unravelling when they’re fried.
Fry a few rolls at a time in moderately hot, deep, sunflower oil till they’re golden brown.
Remove from the oil with a slatted spoon and dip them immediately in the ice-cold syrup.
Drain on a wire rack or tray. Chill before serving. Makes about 50.
