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@ -8,7 +8,7 @@ Please be warned, this recipe has high difficulty and involves deep frying. Plea
- Butter 50g
- Vanilla-extract 1/2 Tsp
- Flour 250g ( it should be from an unopened fresh bag so liquid absorption is well permitted )
- Bicarbonate-of-soda 1 Tsp
- Bicarbonate-of-soda (baking soda) 1 Tsp
- Sunflower oil 1 litre!
- Bread chunks ( for testing oil heat )
@ -28,8 +28,8 @@ For the Cinnamon-sugar:
1. Melt the butter.
2. Boil kettle (use stove if kettless), measure 300ml of the boiling water into a jug.
3. Add butter to jug, along with Vanilla-extract.
4. Sift flour and bicarbonate-of-soda into a large bowl with a pinch of Salt. Make a well in the centre, then pour the contents of the jug into it and very swiftly beat the flour until there are no lumps. Let rest for 10-15 min while you make the sauce.
5. Put all the sauce ingredients into a pan gently melt together, stirring, until you have a mooth shiny sauce, keep warm on low heat.
4. Sift flour and baking-soda into a large bowl with a pinch of Salt. Make a well in the centre, then pour the contents of the jug into it and very swiftly beat the flour until there are no lumps. Let rest for 10-15 min while you make the sauce.
5. Put all the sauce ingredients into a pan gently melt together, stirring, until you have a smooth shiny sauce, keep warm on low heat.
6. Fill a large saucepan/wok so it is 1/3 full of oil. Be careful in this step and ensure you know how to deep-fry safely. Heat until a chunk of break browns in 45s-1min.
7. Mix the caster sugar and cinnamon.
8. Obtain a piping bag, attach a 'star' nozzle 1-2cm wide. Fill with your dough after it has rested.