250ml milk 250ml sugar 125g Stork Bake 935ml self raising flour 250ml semolina, lightly toasted Pinch of salt 2 extra large eggs, beaten Oil for deep-frying Syrup Ingredients: 250ml sugar 250ml water 1 stick cassia
Boil the milk in a saucepan and add the sugar and Stork Bake. Remove from the heat. In a large bowl mix together the flour, semolina and salt. Add the beaten eggs to the milk mixture, then add to the flour mixture and blend well. Place on a floured surface and knead to form a dough. Set aside for 2 - 3 hours. Roll out the dough with a rolling pin until 2mm thick and cut into diamond shapes. Deep-fry in hot oil until brown. Drain on kitchen paper. Syrup Method: Bring the sugar, water and cassia to the boil in a saucepan, stirring constantly. Boil until the syrup forms a film on the back of a spoon (5 - 10 minutes). Working with a few at a time, dunk them in the hot syrup, allowing them to soak up some of the syrup, then remove them with a slotted spoon. Allow to cool on a wire rack. Store in the fridge.