Fried Bowknot Cookies
Source of Recipe Seventeen Magazine Jan. 1976 You know how it is when you find a recipe in a magazine and try it and like it. Well this was one of those. When I graduated and moved out this stayed home. BIG MISTAKE I thought oh I can just look up the recipe. NOT It took 20 years to find the recipe again and dont ask how it got where I found it. I swear it should still be in Hawaii not here. Try this with a honey syrup like wht you find on loukmades or baklava. YUM!
Source of Recipe Seventeen Magazine Jan. 1976 You know how it is when you find a recipe in a magazine and try it and like it. Well this was one of those. When I graduated and moved out this stayed home. BIG MISTAKE I thought oh I can just look up the recipe. NOT It took 20 years to find the recipe again and dont ask how it got where I found it. I swear it should still be in Hawaii not here. Try this with a honey syrup like wht you find on loukmades or baklava. YUM!
- Carbohydrate 12.2111267078294 g
- Cholesterol 10.1470833333333 mg
- Fat 9.86594708332686 g
- Fiber 0.200981253336358 g
- Protein 1.01822854159844 g
- Saturated Fat 1.06726243749898 g
- Serving Size 1 1 Recipe (26g)
- Sodium 7.23064583332012 mg
- Sugar 12.010145454493 g
- Trans Fat 0.520717062497852 g
- Calories 140 calories
Step-by-step
- In a medium bowl, mix flour, sugar, baking powder and salt.
- Cut butter into bits and add to bowl.
- Add milk, vanilla and egg; mix well; form into a ball.
- Let rest in a bowl for 15 minutes.
- Pour oil into a deep medium-size saucepan to a depth of 2 inches; place over moderate heat until oil registers 350degrees F. on a deep-fat thermometer.
- While oil is heating place dough on a well-floured board.
- Roll out to a 12 x 8 x 1/8 inch rectangle.
- Cut into 24 strips, each 8 inches long and 1/2 inch wide.
- Tie each strip into a loose knot.
- Carefully place knots about 4 at a time, into preheated oil; cook, turning oftern until knots are crisp and gloden brown, about 2 inutes.
- Remove from oil with slotted spoon; drain on paper towels repeat until all knots are fried sprinkle with powdered sugar.
These fragile fried pastries emerge from hot oil smelling faintly of vanilla and coated in a snowy drift of powdered sugar. Achieving the correct texture requires strict attention to the dough and the frying medium. Many cooks ruin this preparation by crowding the pan or slicing the strips too thick.
- Maintain the oil temperature precisely at 350 degrees Fahrenheit. Lower heat causes the dough to absorb grease and turn soggy before browning.
- Roll the dough out to an exact thickness of one-eighth of an inch. Thicker dough remains raw in the dense center of the knot.
- Cook only four pieces at a time to prevent the oil temperature from dropping rapidly.
- Watch for a uniform golden-brown color and a rigid exterior, which signals the two-minute cooking mark is complete.
Drain the hot pastries thoroughly on multiple layers of paper towels to remove excess oil. Dust the powdered sugar only after the surface cools slightly so the sugar does not melt into a glaze.
