Shushumow

Name: Shushumow
Prep time: 35 min
Cook time: 30 min
Total time: 95 min
Yield: 6
Cuisine: Somalie
Ingredients: 200 g plain wheat flour; 30 g sugar for dough; 1 medium egg; 40 ml neutral oil for dough; 60 ml drinking water for dough, adjust by small spoon if needed; 2 g baking powder; Small pinch salt; About 600 ml neutral frying oil in suitable pan; 60 g sugar for coating; 30 ml drinking water for coating

🍬 Thirty-six small ridged fried dough shells with a thin matte crystallised sugar coat, six snack-sized dessert portions.

Ingredients

200 g plain wheat flour
30 g sugar for dough
1 medium egg
40 ml neutral oil for dough
60 ml drinking water for dough, adjust by small spoon if needed
2 g baking powder
Small pinch salt
About 600 ml neutral frying oil in suitable pan
60 g sugar for coating
30 ml drinking water for coating

Preparation

Mix flour, 30 g sugar, baking powder and salt. Add egg, 40 ml oil and 60 ml water. Work five minutes into supple dough that holds, little extra water only if needed. Cover rest ten minutes.

Divide into thirty-six small pieces. Flatten thinly on clean food fork and roll into loose ridged little shell, not thick solid ball.

Heat oil around 170 °C in stable pan at most half full. Fry three batches seven to eight minutes each, turning until golden and fully cooked centre; extend gently as needed.

Drain and cool about ten minutes. Do not taste raw egg dough. Open first cooked piece to verify before continuing batches.

Heat 60 g coating sugar with 30 ml water in wide clean pan until dissolved and small bubbles. Add fried shells, reduce and stir gently a few minutes to matte crystallised sugar, no brown caramel.

Spread on baking paper and cool at least ten minutes before eating. Six pieces per portion, six portions. Frying bath not wholly consumed; nutrition estimates absorption.