Kravat

Name: Kravat
Prep time: 35 min
Cook time: 20 min
Total time: 100 min
Yield: 8
Cuisine: Seychelles
Ingredients: 180 g plain wheat flour; 1 medium egg, about 50 g without shell; 15 ml neutral oil for dough; 35–45 ml drinking water, added gradually; 2 g baking powder; A small pinch of salt; 20 g fine sugar for finishing the entire batch; About 1 litre suitable frying oil; fill pan no more than halfway; A little bench flour, only if needed

Small Seychellois fried bow pastries, lightly sugared after cooking and cooled until crisp, without filling or syrup.

Ingredients

180 g plain wheat flour
1 medium egg, about 50 g without shell
15 ml neutral oil for dough
35–45 ml drinking water, added gradually
2 g baking powder
A small pinch of salt
20 g fine sugar for finishing the entire batch
About 1 litre suitable frying oil; fill pan no more than halfway
A little bench flour, only if needed

Preparation

Mix flour, baking powder and salt. Add beaten egg, 15 ml oil and 35 ml water; add up to 45 ml gradually only if needed for a soft, barely sticky dough.

Knead gently about 2–3 minutes, cover and rest 15 minutes. Keep unworked dough covered.

Roll on a very lightly floured surface to about 3–4 mm. Cut about 24 similar small rectangles, around 7 × 3 cm, rerolling scraps sparingly.

Make a central slit about 2 cm long without reaching edges. Pass one end through for a single knot and flatten tips gently.

Heat oil to about 165–170 °C. Fry small batches about 3–4 minutes, turning, until evenly golden and cooked inside. Start with a test piece and adjust for thickness.

Drain, then spread 20 g sugar over still slightly warm pieces. Cool completely about 30 minutes on a rack before serving or sealing in a dry box. Yield: about 24 pieces, eight portions of three.