The name roughly translates to "wildebeest chestnuts".
- Makes about 50
- 200 g white sugar
- 250 ml water
- 5 ml lemon juice
- 25 ml golden syrup
- 300 g cake flour
- 12.5 ml baking powder
- 1 ml salt
- 12.5 ml butter
- 2 eggs beaten
- 100 ml milk
- extra butter, softened
- oil for deep frying
- Bring the sugar, water, lemon juice and golden syrup to the boil and stir until all the sugar has dissolved
- Cook syrup for 8 minutes over moderate heat
- Cool in the deep freeze till ice cold.
- Sift the flour, baking powder and salt together
- Rub the 12.5 ml of butter into the mixture
- Beat the eggs and milk together and cut this mixture into the flour mixture with a spatula.
- Add a little extra milk if the dough is too stiff
- Shape the dough into a sausage and divide it into 6 equal pieces.
- Roll one piece at a time into a thin rectangular shape on a flour strewn surface
- Spread softened butter on the dough rectangle and sprinkle them with cornflour.
- Repeat, stacking the 6 rectangles on top of each other as you go.
- Roll the stack up lengthwise into a cylinder
- Using a sharp knife, cut the roll into 2 cm slices.
- Moisten the ends of each little roll and press them together to prevent the roll from unraveling when fried.
- Deep fry a few rolls at a time in moderately hot oil till they're golden brown.
- Remove from oil with a slotted spoon and immediately submerse in the ice-cold syrup (use a potato masher to keep under for a while.
- Drain on a wire rack on a tray.
- Chill before serving.
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