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--- recipes:deep-fried_buckfast_with_irn_bru_sauce [2022/06/21 13:27] – Nick
+++ recipes:deep-fried_buckfast_with_irn_bru_sauce [2022/06/21 14:04] (current) – Nick
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 {{:recipes:deepfried buckfast logo - Recipe.png}}
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   * 1/4 teaspoon salt
   * 140g plain flour
+  * 1/4 teaspoon cinnamon
   * 1 large egg
   * 1/2 teaspoon vanilla essence
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 ==== deep-fried buckfast method ====
+Makes about 9 servings of 5 pieces/serving, each piece approx 5-6cm in length.
+Sieve the flour, salt, sugar and cinnamon into a bowl.
+Put the buckfast and butter into a saucepan and heat. Ensure all the butter is melted and bring the mixture to a rolling boil.
+Reduce the heat to minimum, dump the flour/salt/sugar/cinnamon into the buckfast/butter and stir. Stop stirring when the mixture forms a homogenous lump and starts to come away from the saucepan when stirred. If using electric beaters use the dough hook attachments. For more information search the internet for how to make a Choux dough.
+Turn the heat off and allow the dough to cool to about 60°C before adding the egg and vanilla essence and stirring until the mixture is homogenous again. A sturdy silicone spatula such as a Vogue Spoonula is recommended.
+Transfer the dough to a piping bag with a star shaped nozzle. If using disposable piping bags then it is recommended that the bags be doubled up to prevent bursting.
+Heat the sunflower oil to 180°C in a saucepan or pot. The saucepan or pot should be at least twice as large as the volume of oil used, e.g. for 2 litres of oil use a pot that can hold at least 4 litres.
+Pipe the dough into the hot oil with one hand while cutting the dough into pieces of approximately 5-6cm in length using a knife or scissors held in the other hand. The dough will need to be fried in multiple batches. To ensure even cooking only fry as many pieces as you can pipe in approximately twenty seconds.
+Cook each batch for two minutes, turning after one minute.
+Remove from the oil and drain using a metal sieve or paper towel.
+Place the cooked pieces of dough into a bowl, sprinkle liberally with granulated sugar and toss to coat evenly.
+Plate the cooked pieces of dough in groups of five (or to taste) and douse thoroughly with Irn Bru sauce. Serve immediately.
 ==== Irn Bru sauce ingredients ====
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 Keep in an airtight container to prevent crystallisation.
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