Vegculinary Menu » Bakers Paradise » Buns & Muffins
Crullers
Ingredients
1 oz. Compressed Yeast
1/4 Cup Warm Water
1/4 Cup Hot Water
1 tspn Saffron
2 2/3 Cups plain flour
1 1/2 cups water
pinch salt
Oil for frying
Ingredients for Syrup
3/4 Cup Honey
1/2 Cup Water
1 oz. Compressed Yeast
1/4 Cup Warm Water
1/4 Cup Hot Water
1 tspn Saffron
2 2/3 Cups plain flour
1 1/2 cups water
pinch salt
Oil for frying
Ingredients for Syrup
3/4 Cup Honey
1/2 Cup Water
Method
Sprinkle yeast over warm water to soften. Mix saffron with the 1/4 cup hot water; let it stand for 10 minutes, stirring occasionally. Then strin. Add sifted flour and salt to the softened yeast and mix with the 1 1/2 cups water until smooth. Stir in the saffron water.
Heat oil in pan for deep frying. Pour about 1/4 cup batter at a time into a funnel, holding the finger at the base to stop batter from running immediately. Pour the batter from the funnel in a circular movement into the hot oil, forming a pattern (of your own design). Fry golden brown on both sides. Drain well. Drop them into the honey syrup to sweeten and glaze them. Remove from syrup with tongs and drain on a wire rack.
Sprinkle yeast over warm water to soften. Mix saffron with the 1/4 cup hot water; let it stand for 10 minutes, stirring occasionally. Then strin. Add sifted flour and salt to the softened yeast and mix with the 1 1/2 cups water until smooth. Stir in the saffron water.
Heat oil in pan for deep frying. Pour about 1/4 cup batter at a time into a funnel, holding the finger at the base to stop batter from running immediately. Pour the batter from the funnel in a circular movement into the hot oil, forming a pattern (of your own design). Fry golden brown on both sides. Drain well. Drop them into the honey syrup to sweeten and glaze them. Remove from syrup with tongs and drain on a wire rack.