This one of my favorite things of all time. Why? Cause I grew up with them, and few people today seems to know how to make them. Typically made from left-over aniseed rusk dough it once was a common treat. Now, if we do not preserve these recipes, we might loose them altogether. A low-cost traditional classic and easy to make.
- 1 kilogram Cake flour
- 250 grams Sugar
- 110 grams Butter
- 10 grams Yeast
- 10 grams Salt
- 10 grams Aniseed
- 550 milliliters Water or milk
- Vegetable oil, Enough to deep-fry
1. Mix all the dry ingredients in a bowl and add water or milk (whichever) you prefer. Bring it all together to make a dough. Knead for a few minutes and cover with a damp kitchen towel. Set aside and let it proof to double in size.
2. Punch down and roll out to about 1 cm thick. Cut the dough into diamond shapes. Place on a baking tray and cover once more with a damp cloth. Let it proof for another 15 or so minutes.
3. Heat the oil in a heavy bottom pot. Test the heat by dropping a little bit of dough into the oil. It should sizzle.
4. Deep-fry the cakes a few at a time. They should expand some more. Fry till golden brown all over.