Ingredients
Serves 8-10
- 3 cups plain flour
- 4 tablespoons cornflour
- 2 tablespoons powdered milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon yeast
- 1 teaspoon vanilla
- 2 tablespoons canola oil
- 3/4 of a cup of Greek style yoghurt
- 1.5 cups warm water
Sugar syrup:
- 3 cups caster sugar
- 1.5 cups water
- Squeeze of lemon
- 1 tablespoon rose water
Method
- First make the syrup so it cools.
- Add the sugar, water & lemon juice to a small pot. Allow the syrup to come to a boil & simmer gently for 10 minutes.
- Turn off the heat & stir through the rose water. Cool completely.
To make the dough:
- Mix the dry ingredients first, make a well in the centre & add the wet ingredients. Using a spatula mix the dough well. It should be a thick wet & sticky dough. Cover & rest for approx. 1.5 hours.
- Heat some vegetable oil in a deep pot on medium/high. Place the dough in a piping bag working in batches. Have a cup filled with oil & a pair of scissors handy.
- Cut the tip off the piping bag & gently pipe dough balls in hot oil, cutting the dough with scissors, dip scissors into oil to help them slide off easier.
- Cook for a minute or 2 gently stirring so just until they are an light golden colour. Don’t fully cook. Drain in a colander or on paper towels & set aside until your ready for the next fry, preferably in the hour before serving.
Final fry:
- Heat oil on medium/high, working in batches cook dough balls until they turn into a deep golden colour.
- Remove dough balls & dunk the hot balls in the pot of cool syrup straight away, let them soak for 30s seconds before removing them into a serving platter.
- Garnish with pistachios & serve.
NOTE
- Try other flavour combinations, drizzle with Nutella, Biscoff or Caramel, if using other flavours, dunking into sugar syrup is optional, depending on personal sweetness liking.
- This is best served within the hour or 2 of the final fry, for best results.
- If you have an event, you can prepare these dough balls by frying the initial fry in the morning & set aside for the final fry later on when ready to serve
