Pawaru-Grahmata

№ 42VIII. nodaļa

Ritiņu karašas

Fried pastry-wheel cakes with rose water

  • Makes about 30
  • about 1¼ hours, including resting
  • Melnraksts · vēl nav izmēģināts

1796Rittinu karraschas.

Modernizētslpp. 343 · PDF 357

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Mix the flour, sugar, cinnamon, lemon zest and salt. Add the eggs, yolk and melted butter and knead to a smooth, firm dough. Wrap it and leave to rest for 30 minutes.
  2. Roll the dough out 2–3 mm thick on a floured surface. Cut it into strips about 3 cm × 8 cm with a fluted pastry wheel.
  3. Heat the fat in a deep, heavy pan, no more than a third full, to 175 °C. Fry a few pieces at a time for 1–1½ minutes on each side, until puffed and golden brown.
  4. Lift them into a colander lined with kitchen paper to drain.
  5. While still warm, sprinkle with half the cinnamon sugar, sprinkle over the rose water with your fingertips, then sprinkle again with the rest of the cinnamon sugar.

Notes

What the book says vs. what we added

the book makes a dough that can be rolled out from fine flour, grated lemon zest, cinnamon, sugar, eggs and melted butter, cuts it into long rectangles with a pastry wheel, fries them in washed butter until golden brown, drains them in a colander, then sprinkles them with sugar and cinnamon, splashes them with rose water and sprinkles them with sugar and cinnamon again. The salt, the amounts, the sizes and the frying temperature are ours.

The name

ritiņš is a little wheel, from the pastry wheel (karašu skritulis) used to cut them, like the German Räderkuchen ("wheel cakes"). A fluted wheel gives them their zigzag edges.

Frying fat

the book fries in washed butter. Clarified butter or ghee doesn't burn at frying heat. Never leave hot fat unattended, and keep a lid at hand.

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