Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Sugar syrup
To fry
How it's done
Dough
Mix the flour, salt and yeast in a bowl, make a well in the middle. Pour in the milky water, mix with a risotto spoon, and beat until the dough turns glossy. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Sugar syrup
Pour the water into a pan along with all the other ingredients up to and including the lemon juice, bring to the boil. Reduce the heat, simmer for approx. 2 mins. Remove the pan from the heat, leave to infuse for approx. 10 mins. Remove the cinnamon stick.
To fry
Fill a pot to 1/3 with oil and heat it to approx. 175 °C. Shape walnut-sized portions using two tablespoons, place in the hot oil, fry for approx. 4 mins. until golden, turning occasionally. Remove with a slotted spoon and drain on paper towels. Using 2 forks, dip the dough balls into the sugar syrup , remove, arrange, sprinkle pistachios on top.
| Tip: | Use walnuts instead of pistachios. |
|---|
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