Kakes Gordos Fried Dough Balls Recipes

KAKES GORDOS (FRIED DOUGH BALLS)

Steps:

• Heat oil in a frying pan (A fry daddy can be used).
• Mix first 5 ingredients together.
• Add milk to mixture NOTE: The amount of milk is just an approximation.
• You want enough milk to make a batter thick enough to hold a ball shape in the oil, but thin enough to be able to get off of the spoon.
• Drop by spoonfuls (I use a mixing spoonula) into hot oil.
• Cook turning until no longer doughy inside and nice and golden outside.
• Serve with either syrup, cinnamon sugar or powdered sugar.

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)

Steps:

• In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
• In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
• Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
• In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

FRIED MANDAZI

Steps:

• Mix the flour, sugar and water together until an even dough.
• Add the 2 teaspoons of oil into the dough and continue mixing.
• Meanwhile, put the 3-4 cups of oil into a pan/pot on the stove and set on high.
• Beat the dough until soft yet firm.
• If the dough is still not yet as tough, add another half a cup of self rising flour and knead the dough.
• Once completely mixed and firm, flatten the dough with a rolling pin (dough should be about 1/8th of an inch thick).
• Cut the dough into shapes (I like to make hearts and circles, as well as triangles and squares).
• Carefully lay the cut out dough shapes into the pan and wait for the edges to brown. When they reach a medium brown, flip the dough and cook the other side.
• When the mandazi has finished cooking, lift out of the pan and keep in a covered pot.

LANGOS

Steps:

• Cook the potatoes in boiling salted water.
• Peel them and immediately mash them. You should have about 1 1/2 cups. Cool.
• Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes.
• Mix mashed potatoes with flour and the salt. Start with 1 1/2 cups and add more flour to make a knead-able dough. Knead dough well.
• Put dough in a bowl and cover.
• Let dough rise in a warm place until double in bulk. About 1 hour.
• Roll out the dough with a floured rolling pin on a floured board to 1/2 inch thick.
• Cut into rectangles, squares or circles. Triangles were my favorite. Prick the center of the dough with two slits with a knife to keep big bubbles from forming.
• Melt Lard in a frying pan so it is at least 1/2 deep.
• Fry Langos over medium heat. If the lard is too hot they will burn, if the lard is to cool the Langos will absorb too much lard. You will have to watch them. Let them get a nice tanish/brown color.
• When they are done, rub each Langos with a cut clove of garlic and sprinkle with salt both sides.
• Serve warm. (Good to accompany with a cold beer).

AEBLESKIVER (DANISH PANCAKE BALLS)

Steps:

• Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
• Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
• Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
• Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
• Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
• Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.