Fried Saffron Bow Pastries
Ingredients
Dough
- 1 cup warm water
- 1/2 teaspoon saffron
- 2.5 cups flour
- 1 tablespoon instant yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon dry milk
- 1/2 cup corn oil
Topping
- 1 cup sweetened milk
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
For frying
- Corn oil
Preparation
In a small bowl, place the water and saffron.
In the mixer bowl, place 2 cups of flour, yeast, baking powder, salt, sugar, and milk powder. Attach the dough hook. Run the mixer on low speed for a few seconds. Add the oil and saffron mixture. Run the mixer on low speed until the dough forms. Gradually add the remaining flour until the dough separates from the sides of the bowl. Continue running the mixer on low speed for 5 minutes.
Shape the dough into a disk. Place the dough in an oiled bowl. Cover with plastic wrap and place in a warm place for 60 minutes until doubled in size.
Take half the dough amount. On a floured surface, roll out the dough with a rolling pin to a thickness of 5 mm.
Using a pizza cutter or sharp knife, cut the dough into strips about 1 inch wide and then into 3-4 inch lengths. Take a strip of dough and roll it into a bow or spiral shape. Place the saffron bows in a large tray.
In a deep skillet, place an amount of oil about 2 inches high. Place the skillet over medium heat until the oil is hot.
Fry the saffron bows in batches until golden brown. Using a slotted spoon, remove the bows from the oil and place on paper towels to drain excess oil.
Place the saffron bows on a serving plate and drizzle with sweetened milk. Sprinkle with cinnamon and cardamom and serve warm or cold.
