This Morning recipes

Preparation

1. Mix the sieved flour with the yeast, sugar, salt and egg. Warm the milk and water together to blood temperature.

2. Add the melted butter to the flour mixture and add the warm milk and water, only add 3/4 of the liquids, as strong flours vary greatly in absorption capacity, and mix to a dough, add all the liquid if needed. The mixture must be very soft and pliable, but not too sticky.

3. Return to the bowl and cover with cling film, leave to prove for 30 minutes in a warm place for about 30 minutes, covered with cling film, or doubled in size.

4. When fully risen, remove the cling film, there will be a sweet, warm smell, gently knead (knock back). The dough will be very soft but not sticky. Mould in ball the size of a small apricot, remember, they will rise substantially.

5. Place on an oiled baking sheet, and cover with cling film. Re prove until the are almost double in size.

6. Heat the oil in the fryer until the temperature reaches 190 Degrees C. Drop 3 or 4 into the hot oil (they will cook very quickly) for about 2 minutes, then flip over when they are nicely browned and cook for a further 3 minutes.

7. Remove from the hot oil and drain on kitchen paper, sprinkle with unrefined castor sugar and eat warm.

8. Repeat the process, making sure the oil comes back to the right temperature each time.

9. To make the dipping sauce let the jam down with the water and bring to the boil.

Copyright Phil Vickery
May 2009