Fried pastries with orange-scented honey

AT A GLANCE

  • Serves 15 people

  • 50 ml dessert wine
  • 25 gm butter, coarsely chopped
  • 25 gm lard
  • 300 gm (2 cups) plain flour
  • For deep-frying: sunflower oil
  • For dusting: icing sugar, sieved
  •  
  • Orange-scented honey
  • 200 gm honey
  • 50 ml dessert wine
  • 1 orange, thinly zested rind and juice only
01   Combine wine, butter, lard and 175ml water in a small saucepan and warm over medium-high heat until fats melt. Add flour and a pinch of sea salt, remove pan from heat and stir until smooth. Turn onto a lightly floured work surface, knead until soft and smooth (2-3 minutes), form into a ball, wrap in plastic wrap and rest at room temperature for 1-2 hours.
02   Meanwhile, for orange-scented honey, combine honey, wine, rind and juice in a small saucepan with 80ml water. Simmer until rind is tender (8-10 minutes), set aside.
03   Roll out pastry on a lightly floured work surface to 2mm thick, then cut into 15cm x 8cm rectangles. With shortest side facing you and starting at one corner, roll each rectangle into a cylinder, then wet each end with water and bring together to form a wreath shape, set aside.
04   Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry pastries in batches until golden (4-5 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust with icing sugar and serve hot or at room temperature, drizzled with orange-scented honey.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2009

Oct 2009

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