Friday, December 14, 2007
These cookies are simple to make, however the key to have a good Makrout is to start with the right semolina: it has to be medium coarse.
Here is the recipe:
3 cups Medium coarse semolina.
1 cup melted butter.
1/2 to 1 cup orange blosom water.
1/4 tsp salt.
1+1/2 cups ground blanched almonds.
1/2 cup granulated sugar.
Orange blossom water.
Vegetable oil for frying.
Honey and orange blossom water.
Mix the semolina, the salt and the butter. Rubb the mixture well then add the orange blossom water until you form a dough. Don't make the dough too soft otherwise you'll have difficulties when shaping the cookies. Cover the dough with plastic wrap and let it rest for 1/2 hour to an hour.
Meanwhile, make the filling: mix the almonds and the sugar then gradually add the orange blossom water until you form a firm paste. Set aside.
To make the cookies, take a portion of the dough, shape it into a rectangle and in the middle put a log of the filling. Close it into a log. Cut into diamonds and set aside.
Heat the oil to a medium heat (about 350). Fry the cookies until golden brown. Drain on a paper towel.
Heat the honey with a little bit of orange blossom water and immerse the cookies in it. Let drain the excess honey.
Every time you want to serve these cookies, repeat immersing them in honey.
Monday, December 3, 2007
500 grams All Purpose flour.
1 tablespoons Granulated sugar.
1+1/2 teaspoons salt.
3 teaspoons yeast.
4 tablespoons powdered milk (dry milk).
3 tablespoons vegetable oil.
Coating: 1 cup sugar, 1 teaspoon cinnamon
Prepare a frying pan and fill it halfway with vegetable oil.
In a bowl, put the flour, dry milk, sugar, salt and yeast. Mix until well combined. Add the eggs and the oil. Add the warm water until you get a thin, very sticky dough. Work the dough for about 5 minutes (you can use a mixer) then cover the bowl with a kitchen towel and place it in a warm place to proof. from 1 1/2 to 2 hours. The dough should double in size. Whenever I'm working with yeast dough, I put them in the microwave or on top of the fridge to proof because the temperature in these particular places is slightly warmer than the room temperature.
Flour you working surface generously. With oiled hands cut out small balls of the dough and arrange them on the floured surface. One by one, flatten the balls to form a circle about 2 to 2 1/2 inches. Let the doughnuts proof for 30 minutes. Meanwhile heat the oil to 375.Fry the doughnuts until golden brown and drain on a paper towel.
Mix the sugar with the cinnamon and roll the doughnuts while they are warm in this mixture. You can also fill the doughnuts with your favorite jam.