Directions: |
Directions:DOUGH
Mix on high, sugar, baking powder, and eggs until they are well mixed and begin to rise (about 3 minutes).
Slowly mix in 1 cup of flour at a time.
Once thick, continue mixing flour with hands by folding it in with kneading motions.
Move the process to a flat surface (table) once dough becomes less sticky.
Add some oil to the table or counter and continue to knead the dough (like bread) while continuing to add the rest of the flour.
Be very careful to not dry out the dough with too much flour at this point.
Once the dough is slightly sticky and not immediately sticking to your fingers begin to divide up the dough into pieces.
Take the dough and divide it up evenly into rolled balls about the size of a baseball (around 9 balls).
Sprinkle a little flour in the bowl where you will place your smaller dough balls.
Make sure they have flour on them as well so they do not stick to each other or the bowl.
Cover with a towel so they do not dry out.
Begin to preheat the oil that will be used for frying.
Use around a 2, 2½ inch tall pan for frying.
Put enough oil so that it fills the pan up half way.
When it is hot enough it should be simmering slightly.
ROLLING OUT
Take a ball in your hand and begin to flatten it out with your palms.
Use the table to make it into a flatter circle, about 4 to 6 inches in diameter.
Bring the sides into the center, flip the dough and re flatten into a 6 inch circle.
Use a rolling pin or pasta roller to flatten out the dough ball until it is as thin as a couple sheets of paper.
Make sure that the flattened dough is not too sticky (if so add some flour little by little to reduce stickiness without drying out the dough), thin, and has no holes.
Roll out one ball at a time, after each ball is rolled, fry it and then return to continue these steps.
CUTTING STRIPS
Once the dough is rolled out, cut it into strips that are about 2 inches wide and 4 inches long.
The longer and wider they are the larger your diples will be once rolled.
Pull the dough a little once it’s cut to stretch it out.
This type of dough is very elastic and will stretch well in the hand if gentle and will inflate and elongate quite a bit once fried.
FRYING
When the oil is ready fry the strips of dough carefully due to the hot oil, yet work quickly or the strip will fry in a straight line.
Place one strip at a time into the oil.
Poke it down so the strip has a chance to begin cooking.
Flip the strip so both sides make cook evenly.
Use a large fork to roll the dough tight, same motion as twirling spaghetti.
Make sure the dipla is rolled straight, and use the side of the pan to assist in the rolling process.
Hold it down to seal the edge and give the dipla some color.
Lift it out of the oil, drain the excess, and place on a wire mesh to cool and drain the extra oil.
Repeat these steps until all the strips are fried.
Once frying has finished, return to flattening dough again, then fry again, until all the balls have been flatten and fried one at a time.
MELLOSI (Honeying)
Bring to a boil the honey, water, and cinnamon stick, then turn off the heat.
Dip, flip, and drain the dipla (very quick process, if it soaks too long it will fall apart).
Place on a plate to dry and cool off.
During its drying process cover it with the walnut, sugar, cinnamon mixture.
Serve cold and eat well!
The dough, once made into balls, may be kept in the refrigerator overnight so that rolling out and frying can occur the next day. |
This recipe for Diples is from