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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the egg yolks and salt until thick and lemon coloured. | 2. Add the sugar and brandy and continue to beat; add the yoghurt; then stir in the sifted flour, working by hand into a dough. | 3. Knead the dough on a floured board until the dough begins to blister, then roll it out as thinly as possible. | 4. Cut the dough into ribbons about an inch wide, then divide it into 3 inch long strips. | 5. Make a down the centre of each strip and carefully pull one end through. | 6. Fry the pastries in heated oil until they are puffed and just golden, turning them once. | 7. Drain them on absorbent paper and once they have cooled, dust them with sifted icing sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	5			273.7	3.0515	13.481	22.559
salt	1	pinch		-	-	-	-
caster sugar	3	tablespoons		403.4667	0.0	89.76	2.2667
brandy	1	tablespoon		403.4667	0.0	89.76	2.2667
yoghurt	2	tablespoons		403.4667	0.0	89.76	2.2667
self raising flour	16	ounces		403.4667	0.0	89.76	2.2667
oil				-	-	-	-
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.