The whole difficulty in making Xerotigan is to give it traditional spiral shape. Technique requires a little workouts: just twist the dough around your fingers, then stick fork in the middle of the twisted dough and start frying. friends: 
Time: – Difficulty: medium Quantity: 24 pieces In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For the test:
- Sifted flour – 3.5 cups
- Vodka (original Tsikudya or grape vodka) – 1/4 cups
- Salt – 1/2 tsp.
- Olive oil – 1/2 cup
- 1 large egg
- Warm water – 1/2 cup
- Olive oil for frying
For syrup:
- Water – 2 cups
- Cinnamon stick
- Sugar – 2 cups
- Lemon zest – 3-4 strips
- Honey – 1 cup
- Juice 1/2 Lemon
For powder:
- Sesame – 1/4 cup
- Coarse walnuts – 1 cup
- Cinnamon – 1 tsp.
Recipes with similar ingredients: flour, vodka, eggs, cinnamon, lemon zest, honey, lemon juice, sesame seeds, walnuts
Recipe preparation:
- Add flour, water, salt, vodka, olive to a small bowl oil, mix with a mixer. The dough should be smooth, but not sticky.
- Divide the dough into six parts, roll into balls, cover plastic wrap, leave for half an hour.
- Take the ball from the dough, roll well in flour and crush rolling pin. Pass through a pasta machine with a wide setting, fold in half, skip again. A thin sheet of dough should be about 80 cm long and 8 to 10 cm wide. Now fold in half over width and cut. You should get four layers of 40 cm by 4 cm. Cover with a slightly dampened towel.
- Put on a strong fire a deep cauldron and pour no oil more than half.
- Take a sheet of dough and wrap once around two fingers, wrap the second circle around four fingers, press the outer end rolled dough so that it does not go away when frying.
- Holding the roll in one hand, stick the fork in the middle and lower the workpiece into the oil for 10 seconds, twist the fork a couple turns and take out. The finished product has a light golden color.
- Remove with a slotted spoon and lay on a paper towel.
- To make syrup, mix sugar, water in a saucepan, cinnamon stick and lemon zest, bring to a boil and cook 6 more min Add lemon juice and honey, remove from heat and let cool.
- Immerse Xerotigan with a slotted spoon in syrup for 3 minutes.
- In a bowl, mix nuts, sesame seeds and cinnamon, sprinkle finished treat. Serve xerotigan warm or room temperature, can be covered with plastic wrap and kept in cool, dry place for about 3 days.
