Atchomon

Name: Atchomon
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Togo
Ingredients: 250 g wheat flour; 40 g sugar; 30 g softened butter; 50 g beaten egg without shell, about 1 medium egg; 60 ml pasteurised whole milk; 3 g baking powder; 0.5 g ground nutmeg; 1 g salt; 600 ml frying oil, bath quantity only partly absorbed

🔶 Small milk and nutmeg dough squares fried until crisp.

Ingredients

250 g wheat flour
40 g sugar
30 g softened butter
50 g beaten egg without shell, about 1 medium egg
60 ml pasteurised whole milk
3 g baking powder
0.5 g ground nutmeg
1 g salt
600 ml frying oil, bath quantity only partly absorbed

Preparation

Mix flour, sugar, baking powder, nutmeg and salt. Rub in soft butter until sandy. Beat and weigh 50 g egg and mix with milk.

Combine wet and dry ingredients into firm dough without long kneading. Cover and refrigerate 15 minutes. If sticky, chill longer instead of adding much unmeasured flour.

Roll between baking paper sheets about 8 mm thick. Cut squares about 1 cm wide and separate before frying.

Heat oil to 165–170 °C in tall pot no more than half full. Fry 4 small batches about 4–5 minutes each, stirring gently. Open a cooled first-batch piece: centre must be set without raw dough. Adjust time or size if needed.

Drain on rack and cool about 15 minutes for crispness. Divide batch into 4 portions. Reference: 20 preparation, 30 heating/frying, 15 refrigerated rest and 15 final cooling, total 80 minutes.