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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009


2 cups flour, plus extra for rolling
1/3 cup confectioners' sugar, plus extra for dusting
4 tablespoons unsalted butter, chilled, cut into small pieces
1 egg plus 3 egg yolks
1/4 cup sour cream
2 teaspoons lemon juice
3 to 4 teaspoons grated lemon peel, or to taste
Vegetable oil for frying
In medium bowl, sift together flour and confectioners' sugar. Cut in chilled butter until
mixture is sandy looking. Add egg and yolks, sour cream, lemon juice and lemon peel.
Gently mix with fork until just combined.
Turn dough onto lightly floured surface and gently knead until dough is smooth. Form
into 2 disks, wrap in plastic wrap and refrigerate for about 1 hour.
Preheat oil in deep fryer. Using only as much flour as necessary, roll one disk out no
more than 1/8-inch thick. With a pastry wheel, cut dough into 2- by 4-inch rectangles.
Make a 3/4-inch diagonal slit in center. Pull one end through slit and gently pull as far as
it will go without tearing. Let sit about 10 minutes before frying. Repeat with second
disk. Again let bowties sit about 10 minutes before frying. Fry a few at a time until
golden on both sides, turning carefully as needed. Do not overcook. Drain on paper
towels. Dust with confectioners' sugar when cool.
Rose Variation: Using fluted or plain biscuit cutters, cut circles of three different sizes.
Put the circles one on top of the other, with the smallest on top. Pinch together securely in
the middle, forcing the circles to bend upward. Let sit for about 10 minutes before frying.
Carefully place in oil. Using a wooden spoon, gently hold under the oil to brown. Drain
on paper towels. Dust with confectioners' sugar and place a drop of jam in the center.
2 cups all-purpose
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 teaspoons anise seeds, pulverized or ground in a spice grinder
1 egg
1/2 cup milk
2 tablespoons unsalted butter, melted
Vegetable oil for frying
1/2 cup sugar
1 tablespoon anise seed, pulverized
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
In medium bowl, sift together flour, baking powder, salt, sugar and ground anise. In a
second bowl, whisk together egg, milk and butter. Stir into flour mixture until combined.
On a lightly floured surface, gently knead until dough is smooth and elastic. Shape into
balls about 1 1/2 inches in diameter. Cover and let rest 15 to 30 minutes. (Dough may be
refrigerated overnight, if necessary.) Preheat oil in deep fryer.
Roll each ball of dough into a thin disk, about 4 to 5 inches wide. Fry one disk at a time,
until golden, about 2 minutes, turning frequently. Drain on paper towels. Sift sugar, anise,
coriander, cinnamon and cloves together. Sprinkle Bunñuelos with spiced sugar mixture
while still warm and serve


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