Ingredients
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1 Tsp. Active Dry Yeast
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1 Tsp. Sugar
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2 Tbsp. Warm Water
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250 ml Water
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1 Tsp. Baking Soda
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1/2 Tsp. Ammonia Powder
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1/2 Tsp. Alum Powder
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300 g Bread Flour
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1 Tsp. Salt
Directions
Steps
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1
Done
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Make DoughIn another bowl, mix 250ml water, baking soda, ammonia powder and alum. In a large bowl, sift bread flour and salt. Add in yeast mixture and water mixture into the flour. Using a wooden spoon, mix the dough until well combined. Knead it for 5 minutes. If the dough is too sticky, add a little bit flour. Cover with a cling wrap and let the dough rest for 2 hours. |
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2
Done
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Shaping and Deep FryTurn the dough out onto floured surface. Sprinkle some flour on the dough and roll the dough out into a long rectangle. Cut into 1” strips. Place two strips, one on top of each. Let it rest for another 5 minutes. In the meantime, prepare oil for deep frying. Press lightly on the two strips of dough with a wooden skewer. Hold both ends of the dough, stretching the strips a little and lower into hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown. Serve hot and fresh! |
