Fried pinwheel bread|saganoti #charityrecipe #4weekschallenge
I tried this recipe yesterday and i loved the simplicity of it and how it came out.Such a nice sweet treat.recipe courtesy of shunas kitchen on YouTube.
Fried pinwheel bread|saganoti #charityrecipe #4weekschallenge
I tried this recipe yesterday and i loved the simplicity of it and how it came out.Such a nice sweet treat.recipe courtesy of shunas kitchen on YouTube.
Cooking Instructions
- 1
Make 2 dfrnt doughs.The sweet dough and salty one.start by kneading the salty one.Add one cup flour,salt,half a tsp of cardamom powder and half tbsp of yeast.Add milk until a smooth dough is formed.The dough shouldn't be sticky.cover and set aside.
- 2
Make the sweet dough.Add the remaining cup of flour,sugar,yeast and cardamon powder.Add milk and knead.cover both and let it tise for almost an hour.
- 3
When doubled,take the salty dough first and roll it out into a large chapati.Set it aside.
- 4
Take the sweet dough and roll it to the same size as the other salty dough.
- 5
Then take the salty one and put it down then take the sugary one and put it on top of the salty one.Make sure they are of equal size.
- 6
Roll it out into one big log making sure you squeeze it into a tight roll.Apply water and flour mixture on the edges to cover it so that it doesn't open up while frying.
- 7
Cut it out into about 3/4 inch thickness then cover and let it rise for anither 15 to 30 minutes.cut then using a thread for best cuts.
- 8
Fry them as you would fry mahambri or mandazis.The sugary dough will be the one to turn a shade darker giving it that pinwheel effect.
- 9
Once removed from the pan,add it into the cooled sugar syrup so that it soaks up all the sweet goodness.Toss them in the sufuria for them to be all covered up in the syrup then remove and set to serve.
- 10
Enjoy with some tea or coffee
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