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GRIWECH

GRIWECHS

Create edible works of art with this unique dessert! Griwechs are a playful treat, where braided dough transforms into golden pastries after a quick fry. The honey dip and sesame sprinkle add the perfect finishing touch.
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Prep Time 20 minutes
Cook Time 15 minutes
Dough Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Servings 30 Griwechs
Calories 90 kcal

Ingredients
  

  • 4 cups all-purpose (plain flour)
  • 1 tsp instant yeast
  • 1 tsp baking powder
  • 1 tsp sugar
  • 1 pinch of salt
  • 1/2 cup butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 tbsp of orange blossom water
  • Warm water, about 2/3 cup depending on the flour absorption capacity
  • Cornstarch (cornflour)
  • Oil for frying
  • ‘Honey’ flavoured with orange blossom water (see recipe below)
  • Toasted sesame seeds

Instructions
 

  • In a large bowl, blend the flour, instant yeast, baking powder, sugar and salt. Mix well.
  • Make a well, add the melted and cooled butter, beaten egg and orange blossom water and mix well. Add as much warm water as needed to the dough to bring it together, then knead for a few minutes until the dough is smooth and pliable. Divide dough into several (about six) balls, wrap in cling film and let rest for at least 1 hour.
  • Sprinkle your board with cornstarch. Take a ball of dough and flatten slightly by hand. With a rolling pin, flatten the dough to 2 to 3 mm (about 1/10 inch) thickness. If you prefer a crispy result, flatten it as thinly as you can. If not, leave it a bit thicker.
  • To make the braid: (see The Daring Kitchen for process images). With a pastry wheel (cutter), cut dough into rectangles of 10 to 12 cm (4 to 4¾ inch) long and 7 to 8 cm (2¾ to 3 inch) wide (larger or smaller depending on whether you prefer small or large pastries) Inside each rectangle, make 7 cuts lengthwise without cutting the dough through. This will result in 8 strips of 1 to 1.5 cm (4/10 to 6/10 inch) wide of attached dough. Take one rectangle in the left hand. Pass two fingers of the right hand between the odd strips (1 front strap, 1 strap behind etc.) Then pass thumb through and pinch the upper left corner of the rectangle and pull it gently between strips to slide down off the other side. This will result in a braided shape. Place the braids on a tray. Cover with plastic wrap so they will not dry out. Repeat the process with the remaining dough.
  • Once all the pastries are shaped, deep fry them in batches over medium heat (if the oil is too hot, they will brown too quickly without being cooked through). You’ll find that they puff up immediately and may ‘blister’ which is perfectly fine. Once they are golden brown, flip over to cook the other side. Remove from oil using a slotted spoon and drain on a tray covered with paper towel to absorb any excess oil.
  • Dip the pastries in the warm home-made honey. Drain then sprinkle both sides with toasted sesame seeds. Set them aside on a plate or uncovered container to completely drain and cool before serving. You’ll find that the honey absorbs into the pastries as they cool.

Notes

Note: Griwech can be stored in a sealed container in the refrigerator for up to 2 weeks. You can store it in the same sealed container in the freezer for three months.
HOME-MADE ‘HONEY’
Ingredients:
  • 2 cups (400g) (14 oz) sugar, divided
  • 1 cup (250 ml) water, plus 2 Tbsp water
  • Few drops of lemon (important)
  • 1/2 teaspoon vanilla essence
Directions:
  1. Mix 1 cup of sugar and 1 cup water and place in a saucepan over medium heat.
  2. In the meantime, put the other cup of sugar in another saucepan, moisten it with 2 tablespoons of water, put on high heat at first then decrease and caramelise the sugar (it should be a nice medium amber colour).
  3. Pour the caramel gently over the sugar-water mixture – be very careful, as it will splatter and bubble at the beginning. Stir and add a few drops of lemon juice to prevent crystallisation of the sugar. Then add the vanilla. Leave over medium heat for ten minutes then take off the heat. Keep an eye on the honey as it cools – if you find it starting to firm up and set like toffee (as I did), add a little boiling water and stir until incorporated – it needs to be syrupy and remain that way as it cools.

Nutrition

Calories: 90kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 40mgPotassium: 23mgFiber: 1gSugar: 0.2gVitamin A: 95IUVitamin C: 0.001mgCalcium: 11mgIron: 1mg
Keyword Griwechs
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