Bow ties

Ideas
10 servings Prep: 35 mins, Cooking: 20 mins

Other

By Food24 November 03 2009
4
SHARES
2.7k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

Syrup
470.00 ml sugar
30.00 ml golden syrup
15.00 ml lemon juice
180.00 ml water
Dough
540.00 ml flour — cake
5.00 ml Robertson's baking powder
1.00 salt — just a pinch
30.00 ml butter
2.00 eggs — large
0.00 sunflower oil — for deep frying
Tap for ingredients
Tap for ingredients

Method:

SYRUP
Dissolve the sugar, syrup and lemon juice in the water.
Bring to the boil and simmer for about 10 minutes until the consistency resembles that of syrup. (It should measure 110 °C on a sugar thermometer.)
DOUGH
Swift the flour, baking powder and salt into a bowl. Then rub in the butter.
Add the eggs and enough water to make a firm dough.
Knead the dough until smooth. Roll out onto a lightly floured surface to about 1,5 mm thick.
Cut into 10 x 5 cm strips.
Place one strip on top of another.
Cut a slit lengthways down the centre of the strips, about 3 cm long.
Cut a 2 cm strip on both sides of the 3 cm strip.
Thread one end of the strips though the long slit and pull through to make a bow shape.
Repeat with the remaining pastry.
Heat enough sunflower oil for deep-frying in a saucepan over medium heat.
Once the oil is hot, add two bow ties. Fry until golden, then remove from the oil with a slotted spoon and dip into the syrup.
Use a separate slotted spoon to remove the bow ties from the syrup.
Drain on a cooling rack. Repeat with the remaining bow ties.
Allow the bow ties to cool completely before serving.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.