Ingredients for 6 people
- 500g plain flour (plus extra for dusting)
- 80g caster sugar
- 6g sachet baking powder
- Large pinch table salt
- 3 medium eggs + 1 egg yolk
- 20ml whole milk
- 1 tbsp De Nigris Organic Apple Cider Vinegar with Mother
- 45g butter (at room temperature)
- Vanilla pod 1 or few drops vanilla essence
- 1 litre vegetable oil (preferably peanut or sunflower) for frying
- Icing sugar to dredge
For the recipe
Place the flour, caster sugar, baking powder and salt in a mixing bowl, then add eggs, egg yolk, milk and Apple Cider Vinegar. Mix well with the hands until the ingredients are well combined.
Next, add butter and continue to mix with the hands for eight to ten minutes or until an elastic dough consistency is achieved. (NB. if the dough is too firm you can add a tablespoon of water and knead it in to loosen the mix). Finally, add the scrapings of the vanilla pod or vanilla essence and mix for another minute.
Knead the dough onto a flour dusted surface for another five minutes, then roll into a ball, clingfilm it tight and leave it to rest at room temperature for at least 30 minutes.
Divide the rested dough into pieces of approximately 150g, flatten them out and dust them with a little flour. Roll them in a pasta machine using the widest setting, then fold the edges of the dough to the middles roll again on a thinner, 2mm, setting.
Leave each rolled piece to rest for a couple of minutes then cut into rectangles roughly 5x10cm with a knife or a pizza cutter. Make two cuts in the centre of each, parallel to the longest side.
Heat the oil in a deep saucepan until it reaches 160C degrees, then fry two or three rectangles at a time, turning them to ensure even cooking on both sides. Fry until they are golden brown and slightly puffed, then place them on a plate covered with kitchen paper. Once they have cooled down, dredge them with the icing sugar.