I’ve been baking all my kids favourites for the school holidays….today’s bake is especially for my husband
1 cup self-raising Flour
1 tbs butter
±½ cup water
1 tbs rose water / 1/2 tsp rose essence
melted butter for basting
cornflour / maizena for sprinkling
oil for deep frying
Sugar mixed with equal amounts of desiccated coconut for dredging
Sift flour into a bowl & rub in the butter evenly.
Combine water and rose essence / water.
Add to flour and mix into a soft dough.
Knead lightly and divide dough into 6 equal pieces.
Roll each piece into a ball.
Roll out each ball into a thin 20cm diameter circle.
Brush with melted butter, sprinkle with cornflour and place another circle on top of it.
Continue stacking one circle on top of the other.
Do not baste uppermost circle.
Roll the stacked pastry circles into large ±30cm in diameter
Brush the surface with butter and roll up swiss roll-style and seal the edge
Cut into +-2cm slices and roll each slice to lengthen slightly.
Deep-fry on moderate heat until puffed.
Drain excess oil and place on a paper towel.
Dredge in sugar and coconut mix while warm. Enjoy
Prepared, tried and tested by: Irene Dasari