MACROTES
These delightful Macrotes, a historical treat, offer a unique blend of textures and flavors. The recipe involves a simple dough, fried to golden perfection, and then dipped in a sweet, lemon-infused syrup. The result is a satisfying, sweet treat with a crispy exterior and a tender interior, perfect for a special occasion or a comforting dessert.
Ingredients
- 1 pound All-purpose flour (Quantity estimated (not specified in original recipe))
- 2 count Large eggs
- 6 ounce Unsalted butter
- 4 cup Vegetable oil (Quantity estimated (not specified in original recipe))
- 2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/2 cup Water (Quantity estimated (not specified in original recipe))
- 1 teaspoon Lemon extract
Instructions
- 1In a large bowl, combine the flour, eggs, and butter. Mix until a dough forms. Add more flour, a little at a time, until the dough is no longer sticky and is sufficiently dry. Knead the dough briefly.
- 2Shape the dough into a French roll shape. Cut the roll into thin slices. Place the slices on a clean surface and let them rise slightly. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the slices in the hot oil until golden brown, about 2-3 minutes per side. Remove and let them drain on paper towels.
- 3In a saucepan, combine the sugar and water. Bring to a boil and cook until it thickens slightly. Remove from heat and stir in the lemon extract.
- 4While the fried slices are still nearly cold, dip each one into the warm syrup, ensuring they are well coated. Serve immediately or let them cool slightly.