Description
Delight in these crispy, golden sugar-coated fried pastries, perfect for a sweet treat. Made from a soft dough enriched with vanilla and butter, each bite offers a satisfying crunch followed by a delicate sweetness from the granulated sugar coating. Ideal for breakfast, tea time, or anytime you crave a classic fried indulgence.
Ingredients
Scale
Dry Ingredients
- 250 g all-purpose flour
- 50 g granulated sugar (plus extra for coating)
- 2 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 large egg
- 120 ml milk
- 40 g butter, melted
- 1 teaspoon vanilla extract
Other
- Vegetable oil for frying
Instructions
- Heat the oil: Heat vegetable oil in a deep skillet or pot to 170°C (340°F), ensuring it’s hot enough for frying but not smoking.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
- Combine wet ingredients: In a separate bowl, mix milk, egg, melted butter, and vanilla extract thoroughly.
- Make the dough: Add the wet ingredients to the dry mixture and stir to form a soft dough. Knead gently on a floured surface until smooth and elastic.
- Shape the dough: Roll the dough out to about 1 cm thickness and cut into your preferred shapes using a knife or cookie cutters.
- Fry the pastries: Fry the shaped dough pieces in small batches in the hot oil, turning them halfway through, until they are golden brown and cooked through, about 3-4 minutes per batch.
- Drain and coat: Using a slotted spoon, drain the fried pastries briefly on paper towels to remove excess oil. While still warm, toss them in extra granulated sugar to coat evenly.
- Serve: Serve the sugar-coated fried pastries warm to enjoy their crisp texture and sweet flavor at their best.
Notes
- Maintain the oil temperature around 170°C to ensure even cooking and prevent greasiness.
- Use fresh vegetable oil and avoid overcrowding the pan to maintain consistent frying temperature.
- Customize shapes to suit occasions or preferences using cookie cutters or freehand cutting.
- The pastries are best enjoyed fresh and warm, but can be reheated briefly in an oven to refresh crispness.
