PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE

PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE image

Number Of Ingredients 14

Pastries
1 ½ c flour
¼ t (generous) salt
1/8 t (generous) active dry yeast
¼ c lard, cut into ½" cubes, room temp
½ c dry white wine, room temp
Extra-virgin olive oil (for frying)
Spiced sugar-honey glaze
1 c honey
1 c powdered sugar
1 T ground cinnamon
½ t ground nutmeg
Special equipment
fluted pastry wheel

Steps:

1. Whisk flour, salt, and yeast in a med bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 min. 2. Line large baking sheet with parchment paper. Roll out dough on lightly floured work surface to 1/8" thickness. Using fluted pastry wheel, cut dough into 1 ¼" widex4" long strips. Gently twist each strip in center, forming a bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8" thickness, and repeat. 3. Pour enough olive oil into large saucepan to reach depth of 1 ½". Attach deep-fry thermometer to side of pan with bulb in oil; heat to 360. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2-3 min. Using slotted spoon, transfer fried pastries to paper towels to drain.