Coscorões
Coscorões, fried crispy-sweet rounds of dough, that are sprinkled with sugar and cinnamon are an Azorean dessert traditionally served at Carnaval time. Today being shrove Tuesday, I decided to make mine, one last sweet treat before Ash Wednesday and the start of Lent. But feel free to make them all year round, they are a wonderful little dessert.
2 cups flour
¼ teaspoon salt
2 teaspoons sugar
1 tablespoon lard/shortening
1 egg
1/4 cup water
1/4 cup milk
Vegetable oil for deep frying
Combine dry ingredients. Using fingertips, cut-in the lard until the flour is crumbly. Mix-in the egg, water and milk.Mixing till combined, dough will be sticky. Lightly flour counter, and knead until you have a smooth ball of dough. Allow the dough to rest for a minimum of 40 minutes.
After resting time, divide the dough into about 22 parts. With a rolling pin and on a flat surface dusted with flour, roll out very thin 8 inch circles. I like to roll them out on a floured kitchen towel. Now the don´t need to be circles, some people cut out squares, triangles, or what ever shape you get after they a rolled out. The key is to get them nice and thin, the thinner, the crispier they will be.
Heat one-inch of oil in a wide skillet and deep-fry each coscorõe, until golden brown on each side. This will happen quickly. Remove from pan holding it vertical to drain excess oil. Repeat with remaining dough. Sprinkle with cinnamon sugar, and enjoy!
2 cups flour
¼ teaspoon salt
2 teaspoons sugar
1 tablespoon lard/shortening
1 egg
1/4 cup water
1/4 cup milk
Vegetable oil for deep frying
Combine dry ingredients. Using fingertips, cut-in the lard until the flour is crumbly. Mix-in the egg, water and milk.Mixing till combined, dough will be sticky. Lightly flour counter, and knead until you have a smooth ball of dough. Allow the dough to rest for a minimum of 40 minutes.
After resting time, divide the dough into about 22 parts. With a rolling pin and on a flat surface dusted with flour, roll out very thin 8 inch circles. I like to roll them out on a floured kitchen towel. Now the don´t need to be circles, some people cut out squares, triangles, or what ever shape you get after they a rolled out. The key is to get them nice and thin, the thinner, the crispier they will be.
Heat one-inch of oil in a wide skillet and deep-fry each coscorõe, until golden brown on each side. This will happen quickly. Remove from pan holding it vertical to drain excess oil. Repeat with remaining dough. Sprinkle with cinnamon sugar, and enjoy!
Very good looking, nice to try!!
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