Fried Milk-Filled Bread Fingers
Ingredients
Dough
- 12 thin bread loaves
Filling
- 4 cups milk
- 1 cup fine semolina
- 1/2 cup sugar
- 1 tablespoon butter
- 1 tablespoon orange blossom water
Adhesive mixture
- 2 tablespoons flour
- 3 tablespoons water
For frying
- corn oil
For serving
- syrup
- melted chocolate
Preparation
For the filling, in a medium-sized pot, place the milk, semolina, sugar, and butter, put the pot on medium heat, and stir the mixture until it starts to boil and thickens slightly.
Add the orange blossom water, stir to mix, and let it cool completely.
For the adhesive mixture, in a bowl, place the flour, add the water, and stir with a fork until you get a liquid dough.
Cut the bread loaves into quarters and fold each quarter to form a triangle of two layers.
Take a little of the adhesive mixture and coat the tip of the triangle, place 2 tablespoons of the filling on the longer end of the triangle, roll into a finger shape, and seal the end well.
In a deep frying pan, heat the oil and fry the fingers until golden brown, then place them in the syrup.
Arrange the fingers in a wide serving dish, drizzle with chocolate, and serve warm or cold.
