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Cape Spitzroker with Chocolate Sauce

4

Cape Spitzroker with Chocolate Sauce
 
Recipe: Daleen van der Merwe
Serves: 6
Preparation: 15 minutes
Cooking: 10 minutes
 
INGREDIENTS
 
Syrup (MAKE THE DAY BEFORE) 
3 cups water
3 cups sugar
1 piece dry ginger or ½ t ground ginger
2 sticks cinnamon
1 star anise
 
Dough
1¼ cup milk
5 Tbsp butter 
pinch salt
1¼ cup cake flour
3 eggs
oil for deep-frying
 
To Serve
Clover Bliss Medium Cream Chocolate Dairy Dessert
 
METHOD
 
Syrup
THE PREVIOUS DAY: Heat the sugar, water and spices over medium heat and stir until the sugar has dissolved. Bring to a boil, lower the heat and simmer for 25 minutes.
Let it cool down, then place in the fridge until ice cold.
 
Dough
Heat the milk, butter and salt until boiling. Remove from the heat, add all the flour in at one time. Using a wooden spoon, stir until the dough comes away from the edges. Put in a mixing bowl and let it slightly cool down. 
Add the eggs, one at a time, and beat well after each addition.
Heat the oil to 170 °C. Drop teaspoons full dough into the hot oil (do this in batches). They will sink to the bottom and shortly afterwards start to float on the top of the oil. When this happens, you will have to let the dough balls cook for a few more minutes, turning them carefully so that they get evenly coloured and, most importantly to give them time to puff up (they can sometimes double in size). OR roll the puffs in cinnamon sugar.
Spoon out with a slotted spoon and then dip in the ice-cold syrup.
Serve the spitzroker with the Clover Bliss chocolate dairy dessert.

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