Let's Wok - Recipes
Let's Wok - Recipes
Crullers recipe on HOT WOK
Crullers – also known as Fattigmann in Norway – are a delicious Christmas treat, similar to a mix between classic Danish crullers and a donut. They are light, crisp and full of flavour, especially when cooked outdoors on a HOT WOK burner. Ingredients Crullers 1.5 dl lukewarm water50 g yeast500 g wheat flour1.5 tsp cardamom2 tsp vanilla sugar2 eggs1 organic lemon (zest)100 g soft butter1 pinch of salt500 g palm oil (for frying) Lemon glaze 100 g powdered sugarJuice from ½ lemon2 tbsp boiling waterYellow food colouring (optional) Method Heat the water until lukewarm and dissolve the yeast in it.Mix flour, cardamom, vanilla sugar and salt in a bowl.Add the yeast mixture and bring the dough together.Add the eggs one at a time.Grate the lemon and add the zest and soft butter to the dough.Knead the dough for about 10 minutes by hand or with a mixer.Let the dough rise for 1 hour.Roll the dough into a rectangle of about 50 × 20 cm.Cut it in half, then into 20 strips of about 10 cm each.Make a small slit in the centre of each strip and fold one end through to shape the crullers.Let them rise for another 30 minutes.Heat your HOT WOK burner to full power and melt the palm oil.Fry 4–5 crullers at a time. Turn them after 2–3 minutes when lightly golden and fry for another 1–2 minutes.Place the finished crullers on absorbent paper.Mix the glaze and decorate the crullers once they are completely cooled. Serving Norwegian crullers taste fantastic fresh and warm but also stay soft and delicious the following day. They are perfect for Christmas gatherings or as a cosy outdoor cooking activity around the HOT WOK burner.
Baked Milk
The milk is actually fried, but for some reason, we call it "baked milk". The taste and texture are pudding-like. Preparation time: 15 mins Cooking time: 3 - 5 mins Servings: 4 people Ingredients: 200g milk 30g cornstarch 40g sugar 35g wheat flour (Type 405) 1 egg 1/2 tsp baking powder Panade Mix breadcrumbs and panko Instructions: Mix the milk, cornstarch, and 30g of sugar together. Pour the mixture into a pot and heat over low heat. Stir until it becomes creamy. Use a spoon to put the thickened mixture into a mold. Let it cool in the refrigerator for 1 hour. Whisk the egg in a bowl, add flour, baking powder, and 10g sugar, and stir until it becomes a creamy mixture. Dip the cooled milk balls/shapes into the egg mixture and coat with the breadcrumbs and panko mixture. Fry at 170°C for about 3-5 minutes until the surface turns golden brown. (Recipe by Uwe Hagemann)
