Pawaru-Grahmata

№ 43VIII. nodaļa

Vījekļi, sproguļi

Twisted fritters (angel wings)

  • Serves 6 (about 30 pieces)
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Wihjekli, Sprohguli.

Modernizētslpp. 343–344 · PDF 357–358
6 porcijas

The book gives no quantities; the amounts below are ours. It gives only the size of the strips: two fingers wide and a "small span" long, about 3.5 × 15 cm.

Method

7 soļi
  1. Mix the flour, sugar and salt in a bowl. Add the yolks, cream, melted butter and rose water and knead to a firm, smooth dough. Add another spoonful of cream only if it won't come together. Knead for 5 minutes, wrap and leave to rest for 30 minutes at room temperature.
  2. Roll the dough out on a floured board about 2 mm thick. The book says "not very thin", so it need not be paper-thin.
  3. With a knife or a fluted pastry wheel, cut strips 3.5 cm wide and 15 cm long. Cut a slit about 6 cm long down the middle of each strip, leaving both ends joined.
  4. Lay two strips on top of each other, take one end of both together and pull it through the slit, so the middle twists like a plait. You can also do this with single strips, which come out lighter and crisper.
  5. Heat the fat in a deep, heavy pan to 170–175 °C. It should be at least 4 cm deep but fill the pan no more than a third full.
  6. Fry a few at a time for 1–1½ minutes on each side, until pale golden. Double strips need a little longer.
  7. Lift them into a colander or onto kitchen paper to drain, and dust with the cinnamon sugar while still warm.

Notes

What the book says vs. what we added

the book makes a stiff dough from wheat flour, fine sugar, egg yolks, sweet cream, melted butter and a little rose water, rolls it "not very thin", cuts strips two fingers wide and a small span long with a knife or pastry wheel, slits them lengthwise, lays two together and pulls one end through so the middle looks like a plait (or uses one strip alone), fries them golden in melted butter, drains them in a colander and sprinkles them with sugar and cinnamon. The amounts, salt, strip thickness, temperature and times are ours.

The dish

these are the fritters Latvians now call žagariņi, the Polish faworki or chruściki, known in English as angel wings. Vījekļi comes from vīt (to twist) and sproguļi from sproga (a curl).

Frying fat

the book fries in melted butter. Ordinary butter burns long before it reaches frying temperature, so use clarified butter (08-056) or ghee. Clarified butter is most likely what the book's kitchen used, since it describes it as the butter of this chapter.

Safety

use a thermometer, keep a lid and a baking sheet nearby to smother the fat if it catches, and never leave hot fat unattended or let water near it.

Keeping

they stay crisp for 2–3 days in an airtight tin.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt