Description
Twelve thin fried flour rounds finished with cinnamon sugar, without syrup.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 teaspoons Granulated sugar, for dough
- 1 teaspoon Baking powder
- 1/2 teaspoon Fine salt
- 1 egg Large egg
- 2 tablespoons Neutral oil, for dough
- 1/2 cup Warm water
- 3 cups Neutral frying oil
- 1/2 cup Granulated sugar, for coating
- 1 teaspoon Ground cinnamon
Instructions
- Whisk 2 cups flour, 2 tsp sugar, 1 tsp baking powder and 1/2 tsp salt. Mix in one egg and 2 tbsp neutral oil, then gradually add up to 1/2 cup warm water and knead briefly to a supple, cohesive dough. Cover and rest about thirty minutes.
- Divide into twelve pieces. Roll each on a lightly floured surface to a thin roughly six-inch round, keeping unrolled portions covered. Mix 1/2 cup coating sugar with 1 tsp cinnamon in a shallow bowl.
- Heat about three cups neutral oil in a deep wide skillet to 350°F, with enough depth for a round to float safely without crowding; adjust oil quantity for pan size and never fill a pan near its rim. Fry one round at a time about one minute per side, turning until lightly golden and crisp. Watch the thermometer between batches and drain on paper towels.
- While still warm, coat each drained round lightly in cinnamon sugar. Serve twelve provisional rounds. Note actual water uptake, diameter, oil temperature recovery and coating adherence in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: thirty-minute covered dough rest and up to thirty minutes to fry twelve rounds sequentially; oil heating included in cook estimate.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: One approximately six-inch thin round