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6 Serves
91 Mins
In a saucepan, combine water, sugar, saffron, and rose water. Bring to a boil, then simmer until slightly thickened to create the syrup. Set aside to cool completely.
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HawaiianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
186 mg / 4,700 mgSodium
178 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a separate saucepan, bring water, butter, and a pinch of salt to a boil. Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly. Beat in the eggs one at a time until the dough is smooth and glossy.
Transfer the dough into a piping bag fitted with a star tip. Heat vegetable oil in a deep-frying pot to 175°C.
Pipe 2-inch lengths of dough into the hot oil, cutting them with oiled scissors. Fry until golden brown and crispy on all sides.
Remove the fried pastries with a slotted spoon and immediately drop them into the cooled syrup. Let them soak for a few minutes before serving.
4
g27
g1
g
French