Carnival Fritters
A fried dough cake with cherry brandy and rose water, requiring overnight chilling before rolling thin and frying.
Ingredients
bread flour
200 g
sugar
15 g
salt (1 tsp)
5 g
egg yolk
60 g
light cream
60 g
cherry brandy
15 g
rose water (2 tsp)
10 g
Instructions
1
Mix Dry Ingredients
Sift the flour, sugar, and salt into a bowl.
2
Mix Wet Ingredients
In a separate bowl, whisk together the egg yolks, cream, cherry brandy, and rose water.
3
Knead the Dough
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix to form a stiff dough. Turn out onto a lightly floured surface and knead into a smooth ball.
4
Chill
Place the dough on a lightly floured plate, wrap tightly with plastic wrap, and refrigerate overnight.
5
Bring to Room Temperature
Allow the dough to come to room temperature.
6
Divide
Cut the rested dough into small pieces of about 1/3 oz (10 g) each. Always keep unused pieces covered with a damp cloth or plastic wrap to prevent a skin from forming.
7
Roll Thin
Take one piece of dough at a time and roll it very thin, until the dough begins to spring back. Set it aside under a damp cloth or plastic wrap, and continue rolling all of the pieces. Return to the first piece and roll again, until the dough is nearly transparent. This resting process gives the dough time to relax and helps it roll extremely thin.
8
Cut Out
Use a 4.5-inch (11 cm) round cutter to trim the rounds into a uniform size. Place them on a baking sheet lined with parchment paper and cover with plastic wrap.
9
Fry
Heat a deep fryer to 355°F (180°C). Drop the fritters into the hot oil one at a time. Flip once golden. They can be fried flat, or pressed with a slotted spoon to push the middle down so they become slightly cup-shaped as they fry.
10
Drain and Serve
Remove once golden and drain on paper towels. Serve with poached or candied fruit.
