Theresa Buitendag
Ingredients
SYRUP470 ml sugar
30 ml golden syrup
15 ml lemon juice
180 ml water
DOUGH
540 ml cake flour
5 ml baking powder
1 pinch of salt
30 ml butter
2 large eggs
sunflower oil for deep-frying
Method
SYRUP
Dissolve the sugar, syrup and lemon juice in the water.
Bring to the boil and simmer for about 10 minutes until the consistency resembles that of syrup. (It should measure 110 °C on a sugar thermometer.)
DOUGH
Swift the flour, baking powder and salt into a bowl. Then rub in the butter.
Add the eggs and enough water to make a firm dough.
Knead the dough until smooth. Roll out onto a lightly floured surface to about 1,5 mm thick.
Cut into 10 x 5 cm strips.
Place one strip on top of another.
Cut a slit lengthways down the centre of the strips, about 3 cm long.
Cut a 2 cm strip on both sides of the 3 cm strip.
Thread one end of the strips though the long slit and pull through to make a bow shape.
Repeat with the remaining pastry.
Heat enough sunflower oil for deep-frying in a saucepan over medium heat.
Once the oil is hot, add two bow ties. Fry until golden, then remove from the oil with a slotted spoon and dip into the syrup.
Use a separate slotted spoon to remove the bow ties from the syrup.
Drain on a cooling rack. Repeat with the remaining bow ties.
Allow the bow ties to cool completely before serving.
