For 8 people
- Flour: 500 g
- Egg: 1
- Almond powder: 125 g
- Orange flower water: 300 ml
- White vinegar: 50 ml
- Olive oil: 50 ml
- Baking powder: 11 g
- Sesame seeds, roasted and crushed: 150 g
- Baker’s yeast: 3 g
- Ground saffron: a pinch
- Cinnamon: 1 teaspoon
- Powdered aniseed: 1 teaspoon
- Whole sesame seeds: 20 g
- Vegetable oil for frying: 1 liter
- Caster sugar: 1 kg
- Water: 500 ml
- Lemon: half a fruit
- Honey: 250 g
Put the almond powder and crushed sesame seeds in the stainless steel bowl.
Add the cinnamon, saffron and aniseed.
Fit the bowl, the mixer and the lid and run the appliance on speed 2 for 30 seconds.
Replace the mixer with the kneader. Add the flour, baking powder, baker’s yeast, egg, oil and vinegar.
Run the appliance on speed 2, and gradually add the orange flower water.
Knead the dough for about 3 minutes. Cover the bowl and leave the dough to rest while you prepare the syrup.
To prepare the syrup, put sugar in a large pot. Cook over high heat while stirring with a wooden spoon.
Gradually add half a liter of hot water while stirring continuously, until you get a beautiful caramel.
Add half a lemon after removing the pips. Continue to cook for a few minutes, then add the honey and stir until the syrup is smooth.
Remove the lemon. Flour the work surface. Make dough balls and roll them out with a rolling pin.
With a pastry wheel, cut out rectangles (15 cm x 10 cm). Make 4 cuts 1 cm from the two ends and form a twist.
Then place the cakes on a floured baking sheet. Repeat with the remaining dough.
Roast the sesame seeds in the frying pan. Heat the oil for deep-frying. Deep fry the cakes until golden on both sides.
Drain the cakes and dip them immediately in the hot syrup. Then place them in a colander to drain the syrup. Sprinkle with sesame seeds.
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