Ingredients: 7 gm pack dry yeast 1 Tbsp Sugar 2 Cups Warm Water 3 Cups Plain Flour 1/4 tsp Salt 1 Tsp Vanilla essence Vegetable Oil for frying Syrup: 1/4 Cup Nature's Gold Dragon Fruit Honey 1 Tbsp Lemon juice 2 Tsp lemon zest 1 1/4 cups caster Sugar 2 cups Water
Method: 1. Place half a cup of the warm water in a large mixing bowl and add the yeast and sugar. Stir and let it sit for 5 minutes or until it becomes frothy on top. 2. Stir in the rest of the warm water, and the flour, salt and vanilla. Stir until combined. Cover with cling wrap and let it sit in a warm place for an hour and a half. The dough should double in size. 3. Heat the oil in a deep fryer or deep saucepan. Take a spoonful of the mixture and gently drop it into the oil. The mixture will puff up and rise to the surface. Keep turning until golden. Remove with a slotted spoon and drain on a paper towel. Syrup: 1. Add the Honey, water, lemon juice and sugar to a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Let it cool for 5 minutes and then add the lemon zest. Dip each puff into the syrup to thoroughly coat and serve immediately.
Cut into this baked Brie and the warm cheese just oozes onto the platter. Scoop it up and smear onto your favourite crackers. The sweetness of the plum honey, and the crunch of the pistachio's is a perfect mix paired with your favourite wine and antipasto ingredients.
A sweeter you Manuka Honey with Plum has the taste of Christmas. The blend of the plum honey with the richness of the fruits and alcohol makes these fruit mince pies the perfect Christmas treat. You can use the frozen shortcrust pastry if you like - however they are even nicer if the pastry is home made.