Raya desserts to crown your feast

Prep 30 mins | Cook 20 mins | Serves 4

Women's Weekly (Malaysia) - - Contents -

300g all-pur­pose our, sifted 5-8 tb­sps crushed peanut brit­tle 60g soft­ened but­ter 40g caster su­gar Fine salt, a pinch 6g ac­tive dry yeast 1 egg 130ml full cream milk, slightly warmed Oil for deep-fry­ing GLAZE 160g con­fec­tion­ers’ su­gar, sifted 4-6 tb­sps full cream milk Blue and rose pink food colour­ing 1. In a mix­ing bowl, com­bine the our, peanut brit­tle, but­ter, su­gar, salt, yeast, egg and milk. Beat mix­ture us­ing a dough hook un­til dough pulls away from the sides of the bowl.

2. Trans­fer the dough onto a oured table­top. Gen­tly knead un­til smooth. Lightly grease a deep bowl with oil and put the dough in it. Cover with cling wrap and let it rise at room tem­per­a­ture un­til it dou­bles in size.

3. Turn the dough out again onto a oured table­top and roll it out to 1cm thick­ness. Cut out with a dough­nut cut­ter. Knead the scraps to­gether and roll the dough out again to make more dough­nuts.

4. Place cut-out dough­nuts onto a oured bak­ing tray and leave room be­tween each one. Cover with a kitchen towel and al­low them to rise for the sec­ond time.

5. Deep-fry dough­nuts in hot oil, a few at a time. Cook un­til they are deep golden all over and re­move to a wire rack to cool.

6. GLAZE: In a bowl, com­bine su­gar with milk and stir un­til smooth. Mix­ture should be thick and runny. Di­vide into 2 por­tions; colour one por­tion in blue and the other in rose pink.

7. Dip cooled dough­nuts into the glaze and let them ˆrm up for 20 mins.

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