Serve these ribbons warm to enjoy them at their softest and most fragrant, finished with a drizzle of honey or a sprinkle of cinnamon sugar.
- 4 cups (600 g) flour
- ¾ tsp salt
- 1 tbsp fast-acting yeast
- ½ tsp dried thyme
- 1 cup warm water
- 2 tbsp (40 ml) olive oil
- 1 ½ tbsp lemon zest
- Olive oil, for deep frying
- Sugar mixed with cinnamon for dusting
- Honey, for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
- Sift together flour, salt, yeast and dried thyme in a large bowl. Add the water, olive oil and lemon zest and mix together with your hands. Knead until the dough is soft and elastic.
- Cover bowl with plastic wrap and leave to rise in a warm, drought-free place until doubled in size, about an hour.
- When dough is ready, lightly flour a flat surface. Lightly oil your hands with some olive oil, and break off pieces of dough. Roll them out into long, ribbon-like shapes. Shape your dough into a variety of shapes (braids, coils, pretzels, etc.)
- In a large, deep frypan, heat the oil over high heat. Working in batches so as to not overcrowd the pan, carefully add dough shapes. Fry for a few minutes, or until golden brown. Remove dough with a slotted spoon to a paper-towel lined plate to absorb excess oil.
- While still warm, transfer to a plate and sprinkle with cinnamon-sugar mixture or honey. Repeat until all the dough has been fried and dusted or drizzled. Serve warm.