Fried pastries with orange-scented honey
Search for similar recipes...
Serves
15
Cooking Time
Prep time 25 mins, cook 30 mins (plus resting)
|
50 ml
|
dessert wine
|
|
25 gm
|
butter, coarsely chopped
|
|
25 gm
|
lard
|
|
300 gm
|
(2 cups) plain flour
|
|
For deep-frying:
|
sunflower oil
|
|
For dusting:
|
icing sugar, sieved
|
| Orange-scented honey |
|
200 gm
|
honey
|
|
50 ml
|
dessert wine
|
|
1
|
orange, thinly zested rind and juice only
|
|
1
|
Combine wine, butter, lard and 175ml water in a small saucepan and warm over medium-high heat until fats melt. Add flour and a pinch of sea salt, remove pan from heat and stir until smooth. Turn onto a lightly floured work surface, knead until soft and smooth (2-3 minutes), form into a ball, wrap in plastic wrap and rest at room temperature for 1-2 hours.
|
|
2
|
Meanwhile, for orange-scented honey, combine honey, wine, rind and juice in a small saucepan with 80ml water. Simmer until rind is tender (8-10 minutes), set aside.
|
|
3
|
Roll out pastry on a lightly floured work surface to 2mm thick, then cut into 15cm x 8cm rectangles. With shortest side facing you and starting at one corner, roll each rectangle into a cylinder, then wet each end with water and bring together to form a wreath shape, set aside.
|
|
4
|
Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry pastries in batches until golden (4-5 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust with icing sugar and serve hot or at room temperature, drizzled with orange-scented honey.
|
This recipe is from the October 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles and Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles