- 7 g sachet dried yeast
- 100 g white sugar
- 230 g plain flour, plus extra, to knead
- 60 ml (¼ cup) warm milk
- 1 egg
- vegetable oil, to deep-fry
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 50 minutes
Place yeast, 80 ml lukewarm water and 1 tsp sugar in a small bowl and stir to combine. Place in a warm, draught-free place for 15 minutes or until mixture bubbles.
Mix together flour, 1 tbsp sugar and a pinch of salt in a medium bowl. Beat the milk and egg together, then stir into the flour mixture. Add yeast mixture, then mix to form a dough. Turn out dough onto a lightly floured work surface and knead, adding more flour if required, for 5 minutes or until smooth and elastic.
Place dough in a lightly oiled bowl, turning to coat, then cover with a clean tea towel. Set aside in a warm, draught-free place for 35 minutes or until doubled in size.
Divide dough into 12 equal portions and roll out each to a 3mm-thick round. Heat oil in a large, deep saucepan to 190°C (or until a cube of bread turns golden in 10 seconds). Working one at a time, fry dough rounds, turning halfway during cooking, for 1 minute or until golden and puffed. Remove and drain on paper towel, then dust with remaining 80 g sugar. Serve immediately.
Photography Armelle Habib
As seen in Feast magazine, Dec/Jan 2013, Issue 27.