Fried Pastries With Brown Sugar Syrup
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
56
Spice
66
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Make syrup: Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved
2
Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes
3
Cool syrup, then discard cinnamon sticks and zest
4
Combine all syrup ingredients in a 1-quart heavy saucepan and bring to a boil, covered, stirring occasionally until sugar is dissolved
5
Remove lid and boil until slightly thickened and reduced to about 1 cup, about 15 minutes
6
Cool syrup, then discard cinnamon sticks and zest
7
Make pastries: Whisk together flour, salt, and baking powder in a bowl
8
Add hot water, stirring until a soft dough forms
9
Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking
10
Form dough into a ball and let stand, covered with plastic wrap, 30 minutes
11
Cut dough into 12 equal pieces and roll each into a small ball
12
Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking
13
Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour
14
Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer
15
Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total
16
Transfer with tongs to paper towels to drain
17
Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each
18
Serve fried pastries drizzled with syrup
19
Whisk together flour, salt, and baking powder in a bowl
20
Add hot water, stirring until a soft dough forms
21
Knead dough on a lightly floured surface until smooth, 3 to 5 minutes, adding more flour as needed to keep dough from sticking
22
Form dough into a ball and let stand, covered with plastic wrap, 30 minutes
23
Cut dough into 12 equal pieces and roll each into a small ball
24
Roll out each small ball into a roughly 6 1/2- to 7-inch round (about 1/16 inch thick) with a floured rolling pin, lightly dusting dough and pin with flour as necessary to prevent sticking
25
Arrange rounds in 1 layer on 2 long sheets of wax paper very lightly dusted with flour
26
Heat 1 1/2 inches oil in a wide 4-quart heavy pot over moderate heat until it registers 390 to 400°F on thermometer
27
Brush excess flour from 1 dough round and fry, turning over once, until golden brown, crisp, and puffed in places, about 2 minutes total
28
Transfer with tongs to paper towels to drain
29
Fry remaining rounds, 1 at a time, in same manner, returning oil to 390 to 400°F before adding each
30
Serve fried pastries drizzled with syrup