Ingredients
(Yield: 24 Griwech pastries)
Dough
- 495 g AP flour
- 125 g of melted butter
- 65 g warm water
- 10 g vegetable oil
- 50 g egg
- 20 g to 30 g orange blossom water
- 5 g white wine vinegar
- 2.5 g dry baker’s yeast
- 5 g baking powder
- 10 g sugar
- 5 g spice powder (cinnamon, cardamom, cloves, aniseed, etc.)
- A pinch of salt
Laminating
- Corn starch
Frying
- Vegetable oil
Dipping
- Honey to dip the Griwech pastries in or icing sugar
- Roasted sesame seeds
How to make Griwech pastries?
Dough making
In a large bowl, sift flour and mix it with baking powder, spices and salt.
In a small bowl, do the preferment: mix dry baker’s yeast, sugar, 3 tablespoons of flour from the other bowl and warm water. Mix and let it rest until it bubbles.
Meanwhile, in the flour bowl add the melted butter and oil, and mix with your fingertips to get a sandy texture.
Note: try not to overmix the doug, just put the ingredients together and get a sandy texture without big lumps.
Add the egg, vinegar, 20 g of orange blossom water and the preferment. Knead quickly until you get a rather firm dough.
Note: once again, do not overknead. If the dough is too firm, add a little more orange blossom water until you get the right texture. On the other hand, if the dough is too soft, it will be very difficult to shape the Griwech pastries.
Resting
Wrap the dough in cling film or a freezer bag and let it rest in the fridge for an hour.
Note: it is important that the dough is kept in the refrigerator. You want the butter to harden to be able to handle the dough and you don’t want fermentation to start.
After resting, divide the dough into two equal parts (about 400 g). Set apart the other part in the frigde.
Rolling out and shaping
Here is a detailed video on how to roll out the dough, shape the Griwech pastries and deep fry.
You can see this video in HD quality! Just click the gear symbol at the bottom right of the video and select 1080HD.
Dipping
Before dipping the Griwech pastries in honey, let them cool down completely. Otherwise they would soften and lose their crispness.
Heat the honey (without it coming to a boil) so that it becomes liquid and quickly dip the Griwech pastries. Sprinkle with toasted sesame seed and you’re done!
If you don’t like honey, you can simply sprinkle pastries with a little icing sugar. They are also delicious.
