Copyright 2019 - Saffron Kitchen 2016

Celebrating the Olympics with a Brazilian Inspired Dish

Ingredients

  • 325g plain flour
  • 30 g caster sugar
  • Plus extra for dusting 60 ml (don’t be afraid to mix it up with assorted sugar and spices to note below
  • (1/4 cup) olive oil
  • Vegetable oil, for deep-frying

Method

  • Combine flour, sugar and a pinch of salt in an electric mixer fitted with a paddle attachment.
  • Bring oil and 450ml water to the boil in a saucepan over high heat, then, with the motor running on low speed, gradually add to flour until all incorporated. Increase speed to high and beat until a very smooth dough forms (2-3 minutes). Transfer dough to a piping bag fitted with a 1.5cm star nozzle and push down to remove any air bubbles in the bag. Refrigerate to rest for 30 minutes.
  • Heat oil in a deep-fryer or deep saucepan to 180C. Working in batches of 3-4, pipe lengths of mixture (about 15cm-20cm) into hot oil, cutting off dough with scissors (be careful, hot oil will spit). Deep-fry, turning occasionally, until golden (3-5 minutes), then remove and drain on paper towels. Toss in caster sugar, shaking off excess,

Serve with warm Dulce Leche or warm chocolate sauce

Notes

Combine sugar with ground ginger and coriander