Deep-fried sweet dough recipe

  • Serves 12
  • 2 hrs 15 mins to prepare and 20 mins to cook
  • 239 calories / serving
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Combine the flour with a pinch of salt and the caster sugar in a mixing bowl. Mix well then add the cubed butter and rub into the flour and sugar roughly. Make a well in the centre of the bowl and add the beaten eggs. Form a dough with the ingredients using your hands, then remove from the bowl and knead gently on a lightly floured surface for a few minutes until you have an even ball of dough.

Place the ball in a clean mixing bowl and cover with a damp tea towel or cloth. Leave for 2 hours at room temperature. After 2 hours, preheat the sunflower oil in a large, heavy-based saucepan to 180°C degrees.

Roll the dough out on a very lightly floured work surface to a few millimetres thick. Use a serrated knife to cut various shapes out of the dough; mainly long and thin ones. Arrange on a lightly floured baking tray and drop into the oil in batches. Let them cook for a few seconds on one side, then flip carefully and cook for a few more seconds until golden brown in colour.

Remove with a slotted spoon and drain on kitchen paper. Arrange in tea cups and dust with the icing sugar. Garnish with strips of the lime zest and serve immediately.

  • Ingredients

  • 250g plain flour, sifted and a little extra plain flour, for dusting
  • 50g unsalted butter, cubed
  • 50g caster sugar
  • 2 medium eggs, beaten
  • pinch of salt
  • 500ml sunflower oil, for deep-frying
  • 2tbsp icing sugar, for dusting
  • pared zest of 1 lime, julienned
  • Energy 995kj 239kcal 12%
  • Fat 16g 22%
  • Saturates 4g 18%
  • Sugars 7g 8%
  • Salt 0g 0%

of the reference intake
Carbohydrate 23.1g Protein 3.2g Fibre 0.9g


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