These deliciously crispy fried pastries are a light and airy dessert that’s perfect for satisfying your sweet tooth. With a delicate dough enriched with butter and vanilla, these pastries are fried to golden perfection, creating a crisp exterior and a soft, pillowy interior. After frying, they are coated in sugar, giving them a delightful crunch with every bite. These pastries are a classic treat, often enjoyed during celebrations, but they’re just as wonderful for any time you want to indulge in something sweet. Whether dusted with powdered sugar or rolled in granulated sugar, they’re a simple yet incredibly satisfying dessert that’s guaranteed to please.
Why You’ll Love This Recipe: There’s a lot to love about this recipe! First, it’s simple to make, and the dough can be prepared with basic ingredients you likely have in your kitchen. The combination of vanilla or orange blossom water with butter gives these pastries a rich and fragrant flavor that makes them irresistible. Once fried, the pastries puff up beautifully, creating light and crisp bites that are perfect for dunking in your favorite hot beverage or enjoying on their own. Plus, these treats stay fresh for a few days, making them great for making ahead and enjoying later. The joy of biting into the crispy, sugar-coated exterior to reveal the soft and airy inside is an experience you’ll want to repeat!
Perfect Occasion: These fried pastries are perfect for just about any occasion. Traditionally, they’re made for festivals and celebrations, but they’re also an ideal treat for a cozy afternoon snack or a dessert after a family dinner. They work beautifully as a festive addition to holiday gatherings, or even as a simple treat to enjoy with a cup of tea or coffee on a lazy weekend. They are also great for sharing—bring them to a potluck or make a batch for friends and family, and they’ll be sure to impress. Because they’re easy to make in large quantities, they’re perfect for parties or special gatherings where you need a dessert that’s easy to serve and share.
Decoration Tips: Once your pastries are fried to golden perfection, there are a few simple ways to add a decorative touch. The classic approach is to toss them in granulated sugar while they’re still warm, which gives them a sparkling finish and an extra layer of sweetness. If you prefer a more delicate look, you can dust them with powdered sugar, which adds a light, elegant touch. For a bit of variation, you could even mix cinnamon or a touch of nutmeg into the sugar before coating for a spiced twist. If you want to get creative, you can drizzle them with a bit of honey or melted chocolate just before serving. Arrange them on a platter with a sprinkle of extra powdered sugar or a garnish of fresh fruit to make them look as delightful as they taste.
Ingredients (Makes about 30 pastries):
- 300 grams of all-purpose flour
- 20 grams of granulated sugar
- 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
- ½ teaspoon of salt
- 8 grams of fresh yeast (or 4 grams of dry yeast, dissolved in 2 tablespoons of warm water if needed)
- 1 teaspoon of vanilla extract (or substitute with orange blossom water if you prefer)
- About 50 grams of water (or milk, depending on your preference)
- 2 large eggs
- 40 grams of softened butter
Instructions:
- Prepare the dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, vanilla sugar, salt, and yeast. Add the eggs and begin mixing on low speed, gradually adding the water or milk, adjusting as needed based on how the dough absorbs the liquid. Knead the dough for about 5 minutes.
- Incorporate the butter: Add the softened butter to the dough and continue kneading until the dough becomes smooth and elastic, pulling away from the sides of the bowl. The dough should be soft and not sticky.
- Let the dough rise: Lightly oil your hands, form the dough into a ball, and place it in a large, lightly oiled bowl. Cover it with plastic wrap and a clean kitchen towel. Let the dough rise at room temperature for about 1 hour, or overnight in the refrigerator if you want to prepare it ahead of time.
- Shape the dough: After the dough has risen, gently punch it down to release the air. Roll out the dough on a lightly floured surface until it’s about 5 millimeters thick. Cut the dough into strips, then cut those strips into diamond or rectangle shapes. If desired, make a small slit in the center of each diamond for a traditional look.
- Second rise: Place the shaped dough pieces on a clean kitchen towel and cover them lightly. Let them rise again for about 40 minutes.
- Fry the pastries: In a large frying pan, heat sunflower oil or frying oil over low to medium heat. Test the oil temperature with a small piece of dough—it should sizzle gently without burning. Fry the pastries in batches, turning them once halfway through, until they’re golden brown on both sides. Cook on medium-low heat to ensure they fry evenly without burning.
- Drain and coat: Once fried, place the pastries on paper towels to drain any excess oil. While they’re still warm, toss them in granulated sugar or dust them with powdered sugar for a light coating.
Enjoy!
