Christmas fried dough

(Weihnachts Schmalzgebäck)

MAKES 20

INGREDIENTS

■ 1 litre sunflower oil ■ 250g plain flour, plus extra for dusting ■ 75g unsalted

butter, melted

■ 40g caster sugar, plus

extra for sprinkling

■ Pinch of fine sea salt

1

Line a large baking sheet with kitchen paper.

2

Heat the oil in a large, heavybased saucepan over a high heat to 170°C/338°F, or until a cube of bread dropped into it starts fizzing on impact and turns golden after a few seconds. At this point turn the heat down to medium.

3

Put the remaining ingredients into a bowl and mix together with a wooden spoon until it becomes too stiff to mix further, at which point use your hands to bring it together.

4

Knead for a few minutes until a supple but firm dough is formed.

5

Roll out the dough on a lightly floured surface to a thickness of 3-5mm. Using a pastry cutter or a sharp knife, cut out rectangles of 10×4cm. ■ 1 tsp vanilla extract

■ 1 egg, beaten

■ ¾ tsp baking powder

■ 1 tbsp white wine,

sherry or mead

6

Make a slit in the centre of the rectangle, stopping just 1cm shy of the short ends.

7

Carefully lift the piece of dough up, take one of the ends and thread it through the slit, twisting it back into position from underneath. Usually this is done with both sides, but that can be too fiddly, so leave it with one twist.

8

Working in batches of 4-5 at a time, gently lower the dough into the hot oil and fry for 1-3 minutes until golden all over, turning once to ensure even cooking. Lift out with a slotted spoon and drain on the lined baking sheet.

9

Once all the dough is fried, generously sprinkle with caster sugar and serve.