Cretan "Xerotigana"

Votes: 2

Time: --
Complexity: average
Quantity: 24 pieces

The tricky part of making Xerotigana is shaping it into its traditional spiral shape. The technique requires a little practice: simply twist the dough around your fingers, then insert a fork into the center of the twisted dough and begin frying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

Sifted flour – 3.5 cups
Vodka (originally Tsikoudya or grape vodka) - 1/4 cup
Salt - 1/2 tsp.
Olive oil - 1/2 cup
1 large egg
Warm water - 1/2 cup
Olive oil for frying

For the syrup:

Water - 2 glasses
Cinnamon stick
Sugar - 2 cups
Lemon zest - 3-4 strips
Honey - 1 glass
Juice of 1/2 lemon

For dusting:

Sesame seeds - 1/4 cup
Coarsely ground walnuts - 1 cup
Cinnamon - 1 tsp.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, vodka, eggs, cinnamon, lemon zest, honey, lemon juice, sesame, walnuts

Cooking the dish according to the recipe:

In a small bowl, add flour, water, salt, vodka, and olive oil and mix with a mixer. The dough should be smooth but not sticky.
Divide the dough into six parts, roll into balls, cover with plastic wrap, and leave for half an hour.

Remove the dough ball, coat it thoroughly in flour, and press it with a rolling pin. Pass it through a pasta machine on the wide setting, fold it in half, and pass it through again. The thin sheet of dough should be about 80 cm long and 8-10 cm wide. Now fold it in half widthwise and cut. You should have four layers, each 40 cm by 4 cm. Cover with a lightly damp towel.
Place a deep cauldron over high heat and pour in no more than half the oil.
Take a sheet of dough and wrap it once around two fingers, wrap the second circle around four fingers, press the outer end of the rolled out dough so that it does not come off during frying.
Holding the roll in one hand, insert a fork into the center and dip the roll into the oil for 10 seconds. Twist the fork a couple of times, and then remove. The finished product will be light golden in color.
Remove with a slotted spoon and place on a paper towel.
To make the syrup, combine the sugar, water, cinnamon stick, and lemon zest in a saucepan. Bring to a boil and simmer for another 6 minutes. Add the lemon juice and honey, remove from heat, and let cool.
Using a slotted spoon, immerse the xerotigana in the syrup for 3 minutes.
In a bowl, mix the nuts, sesame seeds, and cinnamon together and sprinkle over the finished treat. Serve the xerotigana warm or at room temperature, or cover with plastic wrap and store in a cool, dry place for about 3 days.

Categories:

recipe / Desserts / Donuts, pies, buns / Greek cuisine