Nopou peulh

🍪 Thin slit-and-twisted pastry pieces fried until golden and crisp.

Ingredients

• 250 g wheat flour plus at most 10 g for rolling
• 40 g sugar
• 40 g melted cooled butter
• 1 egg, 50 g without shell
• 60 ml pasteurized milk, added gradually
• 4 g baking powder
• ½ teaspoon food vanilla
• Small pinch salt
• 10 g icing sugar to finish
• About 1 litre neutral frying oil, not all consumed

Preparation

Mix 250 g flour, sugar, baking powder and salt. Separately beat egg with lukewarm butter and vanilla.

Combine and gradually add milk only until soft non-sticky dough forms; some milk may remain. Knead briefly.

Cover and refrigerate 30 minutes. Baking-powder dough need not double.

Roll to about 2 mm using at most 10 g extra flour. Cut about 24 diamonds, slit centers and gently pass one tip through.

Heat oil around 170°C in a stable vessel no more than one-third full. Lower a few pieces with dry tools.

Fry roughly 2–3 minutes per small batch, turning until golden and fully cooked, no wet center. Drain on a rack and let oil recover between batches.

Cool to lukewarm then share 10 g icing sugar across pieces. Serve four each for six portions; do not count the whole oil bath as eaten.