Tyroshi Honeyfingers
Crispy fried dough fingers dipped in honey and sprinkled with pine nuts and cinnamon, inspired by fantasy cuisine. These sweet and nutty treats feature a milk-based dough enriched with sherry and eggs.
Ingredients
- •1.42 cup flour
- •1 cup whole milk
- •1 cup Olive oil
- •2 tablespoons cooking sherry
- •1 whole egg
- •⅓ cup pine nuts
- •1 teaspoon cinnamon
- •¼ teaspoon black pepper
- •1 cup honey
- •¼ cup pine nuts
Cooking Instructions
- 1.
In a medium saucepan, whisk the 2/3 cup flour a little at a time into the cold milk so that there are no lumps. Add 1 tablespoon of the oil and the sherry, and cook on medium-high heat, stirring constantly, until a thick porridge forms. Remove the pan from the heat and continue to stir briskly to cool the mixture.
15 min
- 2.
When the porridge is lukewarm, add the egg and stir briskly until it is blended. Stir in the pine nuts and a dash of cinnamon and pepper. Stir in the remaining 3/4 cup flour to make a dough that is sticky but can still be handled.
10 min
- 3.
On a floured board with floured hands, press the dough out to a 1/2-inch-thick rectangle; cut it into finger-size strips.
10 min
- 4.
Cover the bottom of a frying pan with a layer of olive oil about 1/2 inch deep. Heat the oil and fry the strips of dough until they are golden brown and crispy. Remove the fried strips to a plate covered with paper towels to drain. Dip them in honey and sprinkle them with cinnamon and pine nuts.
20 min
