Austrian Twisted Cinnamon Sugar Fried Pastries
Ingredients
Dough
- 400 g all-purpose flour
- 1 tsp baking powder
- 80 g sugar
- A pinch of salt
- 2 large eggs
- 80 g softened butter
- 3 tbsp milk
For frying and coating
- Flour for dusting
- 1 liter neutral cooking oil (such as sunflower oil)
- 100 g sugar
- 1 tsp ground cinnamon
Preparation
Mix flour, baking powder, sugar, and salt in a bowl
Add eggs, softened butter, and milk, and knead until smooth
Press the dough flat, place in a container, and chill for 30 minutes
Roll out the dough on a lightly floured surface to a 5 mm thick rectangle (about 20x32 cm)
Cut the rectangle into two long strips (about 10x32 cm each)
Cut each strip into 8 small rectangles to make 16 total
Cut a slit in the center of each rectangle
Take each rectangle, pull one end through the slit to twist
Heat oil in a large pot to 180°C
Dip a spoon handle into the oil; if small bubbles form immediately, the oil is ready
Set the heat to medium to maintain temperature
Fry the twisted pastries in batches until golden brown, turning once
Remove with a slotted spoon and drain on paper towels
While still warm, toss in a mixture of sugar and cinnamon
