Wednesday, January 23, 2013

Lebanese Fried Dough - A Baker's Odyssey Personal Challenge # 26

 
 
I love comfort food.
My favourite comfort food is carbs and chocolate.
SO  you can see where I'm heading.
Recently, I was left with a portion of Basic Lebanese Yeast dough after making the delicious flatbread - Talami. This is not a problem according to Maureen Abood whose recipes are featured in the wonderful cookbook I am baking my way through, A Baker's Odyssey by Greg Patent.
Maureen's suggestion is to shape the dough into flat ovals, fry and dredge in sugar. Mmmm, how can you improve on that?
 
My darling teenage son thought he could improve - "Can we dip them in chocolate sauce?"
Now, that's a good idea! Right up my alley!
 
I'm not sure if any Lebanese family ever dipped their Fried Dough into hot chocolate sauce but I can tell you it tastes GREAT!
 
 

Lebanese Fried Dough
 
1/4 recipe Basic Lebanese Yeast dough, risen once
Vegetable oil for frying
Granulated sugar for dredging
 
On a lightly floured surface pat the dough down gently that divide into 12 portions and roll each into a ball. Rest the balls of dough for 10 minutes.



 
Now take a ball of dough and roll it out into a rough oval shape. It needs to be just a bit thicker than 1/8th inch, that's about 3mm. Use your finger to poke a hole in the centre of the dough. Repeat with all the remaining dough. Cover with a kitchen towel and rest for 30 - 45 minutes.
About 15 minutes before frying pour some oil into a large heavy saucepan. I put in about 2 inches of oil. Heat the oil to about 370F/190C using a thermometer to check. Correct temperature of oil is really important because you avoid soggy, oily food.
Have ready a baking sheet lined with paper towels.
 

Now, ready to fry!
Brush of the excess flour and carefully lower one or two pastries into the hot oil. The dough will sizzle and bubble up. Fry until golden brown turning once. It should only take a minute. Take the pastries out of the hot oil allowing the excess oil to drip back into the saucepan then place the pastries on the paper towel to drain. While they are hot dredge with sugar.
Continue with  the remaining pastries.

 
It will only take you a few minutes to whip up your hot chocolate dipping sauce. I used this sauce from Nigella's churros with Chocolate dipping sauce. It's very good!
 
 

Teenage boys can come up with great ideas especially when it is to their advantage. This one ticked all the boxes.
Carbs and Chocolate!

6 comments:

Ale said...

fantastic recipe Marcellina...

Ciao Chow Linda said...

wickedly good.

anniebakes said...

the chocolate sauce just took this over the edge!! yummy, anne

Lorraine @ Not Quite Nigella said...

These look wonderful! Marcella, I thought of you and Tricia as I bought a pasta machine the other day to make my own pasta! :D

Angie's Recipes said...

These are delicious and addictive! Chocolate sauce....who could ever resist it!

Finla said...

Wowo fried dough i don't think i will be able to say no to that especially if they are dipped with chocolate :-)