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Greek Diples

 

      Yield: 1 Servings

 

      5    egg yolks

      1    egg

    1/4 c  butter,melted & cooled

      1 t  orange peel,Finely Shredded

    1/4 c  orange juice

      2 T. brandy

      1 T. lemon juice

  2 1/2 c  flour can have as much as

           -3c flour

      1 t. baking powder

           cooking oil for deep fat

           -frying

      1 c  honey

      2 T. water

           cinnamon,Ground

    3/4 c walnuts,ground

In a small bowl beat egg yolks and egg at high speed about 4 minutes.

or till thick and lemon-colored. Stir in butter, orange peel, orange

juice, brandy and lemon juice.  Stir together 2 cups of the flour and

the baking powder. Stir into egg mixture. Stir in as much of the

remaining flour as you can mix using a spoon.  On a lightly floured

surface knead in remaining flour to make a moderately  stiff dough.

Continue kneading till dough is smooth and elastic (5-8 mm.). Divide

dough into quarters. Cover. Let rest 10 minutes. Roll each quarter too

16-inch square. If dough is difficult to roll, cover and let rest a few

minutes more. Cut dough into 4-inch squares. Drop one square into deep

hot oi1 (360 degrees). Slip dough between tines of a long-tined  fork

and quickly twist dough into a roll, using second fork to guide the

dough. Continue cooking till roll is browned, turning once. Transfer to

paper towel; remove fork. Repeat with remaining dough squares. Store in

covered container.

 

Just before serving, combine honey and water in saucepan. Heat till

worm. Dip the desired number of rolls, one at a time, in syrup.

Sprinkle  with cinnamon and walnuts. Makes 64.

 

1988 Texas State Fair











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