Legemat

🍯 Twenty-four small round yeast fritters with a light measured honey drizzle.

Ingredients

• 250 g wheat flour
• 200 ml drinking water lukewarm around 30 °C
• 30 g sugar
• 4 g instant baker’s yeast
• 1 g salt
• 20 g honey for serving
• About 700 ml sunflower frying oil, not all absorbed

Preparation

Mix flour, sugar, yeast and salt. Add water and stir to thick sticky smooth batter without tasting raw.

Cover and rise about one hour temperate until clearly swollen and bubbly, longer if cool.

Heat oil around 170 °C in suitable stable pan no more than half full. Ready two dry small spoons and draining surface.

Use spoons to drop small portions gently close to oil surface, making twenty-four pieces in spaced batches.

Fry about four minutes per batch, turning. Open first piece to check cooked centre without raw batter; adjust heat/time.

Drain then distribute measured honey over all pieces. Serve three per portion. Estimates assume 35 g absorbed oil for batch; no icing sugar or seeds.