Miconde (Angolan Sweet Pastries)
- π 1/4 cup granulated sugar, for dough **Whitworths**
- π 1 cup granulated sugar, for caramel **Whitworths**
- π₯ 2 large eggs
- πΎ 4-6 cups plain flour (500-750g), for dough **One Stop Plain Flour**
- π§ 1/4 cup butter approximately 50g **Unspecified, from 'Butter' tub**
- π₯ 1 cup whole milk 250ml **Unspecified, from '4 Pints Whole Milk' bottle**
- π§ 1/4 cup water, for caramel
- π’οΈ Sufficient cooking oil, for deep-frying
Experience the delightful taste of Angola with these traditional sweet pastries, fried to golden perfection and coated in luscious caramel glaze. Perfect for tea, coffee, or as a sweet snack.
Experience a taste of Angola with Miconde, traditional sweet pastries that are fried to golden perfection and coated with a luscious caramel glaze. These delightful treats boast a crunchy texture and a rich flavor, making them perfect for enjoying with tea, coffee, or on their own as a sweet snack.
Ingredients
- π 1/4 cup granulated sugar, for dough Whitworths
- π 1 cup granulated sugar, for caramel Whitworths
- π₯ 2 large eggs
- πΎ 4-6 cups plain flour (500-750g), for dough One Stop Plain Flour
- π§ 1/4 cup butter approximately 50g Unspecified, from "Butter" tub
- π₯ 1 cup whole milk 250ml Unspecified, from "4 Pints Whole Milk" bottle
- π§ 1/4 cup water, for caramel
- π’οΈ Sufficient cooking oil, for deep-frying
Instructions
1- Prepare the Dough:
- In a large mixing bowl, combine 1/4 cup of granulated sugar, butter, and the eggs. Mix thoroughly with a red silicone spatula until creamy.
- Add 1 cup of whole milk and stir until combined.
- Gradually incorporate 3-4 cups of plain flour, mixing initially with the spatula, then by hand until the dough is stiff and firm.
2- Shape the Micondes:
- Divide the dough into small portions. Roll each portion into a thin, elongated rope 10-15 cm long, then twist into a figure-eight shape, pinching the ends together.
- Repeat this process until all the dough is shaped.
3- Fry the Micondes:
- Heat cooking oil in a metal frying pan over medium-low heat on an Indesit induction hob.
- Carefully add the shaped pastries to the heated oil, ensuring not to overcrowd the pan. Fry until golden brown on both sides, using a slotted spoon to flip as needed.
- Remove from oil and drain on paper towels.
4- Prepare the Caramel Glaze:
- In a separate metal saucepan, combine 1 cup of granulated sugar with 1/4 cup of water.
- Heat the mixture until the sugar dissolves and caramelizes into a golden-brown syrup.
5- Glaze the Micondes:
- While the caramel is hot, dip each fried pastry into the syrup using a fork or tongs, ensuring a thorough coating.
- Place the glazed micondes on a serving platter and allow the caramel to set.
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approx. 400 per serving
Proteins: 6g
Fats: 12g
Carbohydrates: 65g
Equipment:
- Large Mixing Bowl (plastic)
- Glass Measuring Cup (250ml capacity)
- Kitchen Knife
- Red Silicone Spatula
- Metal Frying Pan (with handles)
- Metal Slotted Spoon
- Red Bowl (for holding fried pastries)
- Metal Saucepan (with handles, for caramel)
- Wooden Handle Serving Fork/Tongs
- Rectangular Serving Platter
- Paper Towels
- Indesit Induction Hob
Cooking Tips
- Ensure the dough is firm to ease shaping.
- Maintain a medium-low frying temperature for an even golden fry.
- Prepare extra caramel syrup if making large batches.
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Catia Vanessa: https://www.youtube.com/@catiavanessa9293
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