Hola!
Today I bring you fried sweet bread knots, deliciously crunchy on the outside, and soft in the middle, and coated with maple syrup.
PLANT POWER, MAKE UP!
These are a veganised recipe from my childhood, called poquitos de miel. My iaia used to make them for us, and we always wanted more! If you understand Spanish, you might have noticed that they had honey, so I used maple syrup instead. For the egg in the dough, I used chickpea flour.
They were also made with plain flour, but I used fine wholemeal flour instead to add more fibre.
MAPLE FRIED BREAD KNOTS
Makes: 16 knots (for 2 people)
Prep: 20 minutes
Cook: 10 minutes
INGREDIENTS
For the knots:
1 cup fine wholemeal flour
1/4 cup white flour
2 tbsp. chickpea flour
1/4 cup water
2 tbsp. aniseed liquor, Anís del Mono or Pastis
2 tbsp. olive oil
1 tsp. brown sugar
1/2 tsp. baking powder
Olive oil to fry
Maple syrup
INSTRUCTIONS
- Mix all the knots ingredients and mix well. Dust more flour over the counter and knead until it's not sticky. You can add more flour if needed.
- Split the dough into 16 little pieces, it doesn’t have to be exact. Roll each into a thick spaghetti. Mine were as long as my phone. Make a knot carefully (do not pull). Repeat with the remaining until all done.
- Put some olive oil (about 2mm deep) in a frying pan and turn the heat up to medium. When hot, start frying the knots in batches, turning halfway through. They cook very quickly, so watch out or they’ll burn!
- Remove the knots from the oil with a slotted spatula to strain the oil, and put on a plate with kitchen paper. Straight after, coat well in a bowl with maple syrup while still hot.
I recommend eating them while still warm!
Bon profit!