Sunday, 16 March 2014


Crunchy sugar-glazed bread twists, made from all purpose flour sugar and egg, Deep fried and glazed with sugar white syrup.


    • 2 Cups all purpose flour
    • 1/2 Cup evaporated milk
    • ½ Teaspoon salt
    • 1 Egg
    • Oil for frying
    • 1 Cup confectioners sugar
    • ¼ Cup water
    • Combine flour, salt and egg in a mixing bowl, mix well before adding the milk.
    • Knead and mix until everything blends and smooth.
    • Cover with damp kitchen cloth or plastic wrap and let rest for 15 minutes.
    • Divide the dough into 2 equal portions.
    • Roll the other half into round dough and flatten.
    • Cut the dough into 1/4 inch thin strips wide and 8  inches long pieces.
    • Roll each piece into a pencil-thin rope.
    • Bring the ends together,  twist and  and seal both ends.
    • Lay each twist on a flat surface, cover again and let rest for another 15 minutes.
    Sugar Glazed 
    • Combine sugar and water in a small saucepan.
    • Cook over medium heat, keep stirring until sugar has melted.
    • Let simmer for 2 minutes, remove from heat.
    • Heat the oil in a deep pan and fry the pilipit until golden brown.
    • Drain on colander to remove excess oil  and let cool completely on wire rack.
    • Dip the cooled twists one at a time and let dry on a wire rack completely.
    Cooking Tips:
    1. Use table sugar for confectioners sugar replacement.
    2. Store the glazed twists in a jar for a few days until they become hard and crunchy.
    Watch  cooking  video:

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