CookEat Recipe
Donzelline Sweet Fried Diamonds
A simple butter-and-milk dough rolled thin, cut into small diamonds and fried until puffed, then dusted with icing sugar.
Method
Steps
Step 1
Gather the ingredients: 100 g plain flour, plus a little for rolling; 15 g butter, an estimate for a walnut-sized piece; About 40–50 ml milk, added only as needed; A pinch of salt; About 500 ml suitable frying oil, or enough for the pan; lard is an alternative; About 1 tablespoon icing sugar.
Step 2
Rub or knead the butter into the flour with the salt. Add the milk a little at a time until the dough is neither stiff nor sticky. The milk quantity is an estimate: use only what your flour needs.
Step 3
Knead thoroughly on a lightly floured board for about 8–10 minutes until smooth. Roll to about 2 mm thick, an estimate for the silver-coin thickness described in the source. Cut into small diamond shapes about 3–4 cm long.
Step 4
Heat oil to about 170°C and fry the pieces in small batches for about 2–3 minutes, turning, until puffed, pale golden and fully cooked through. Lard may replace the oil.
Step 5
Drain, let the strongest heat subside and dust with icing sugar. Serve warm.
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