Caramel Dough Frying Recipe


(For 6 People)

For frying dough

300 g flour
1 egg
40 g apple cider vinegar
30 gr İçim Butter
30 g granulated sugar
1 teaspoon salt
Oil for frying

For the caramel sauce
500 gr İçim Chief Cream
200 g granulated sugar
2 egg yolks, beaten
12 g gelatin
1 pinch of sea salt
1 pinch of powdered sugar


Mix the flour, eggs, vinegar, İçim Butter, sugar and salt in a bowl. Knead well to get a homogeneous dough. Wrap the dough in cling film and leave it to rest in the refrigerator for an hour or two.

Remove from the refrigerator and roll out thinly with a rolling pin. Cut 30 rounds of 8 cm each from the dough. For the caramel sauce, cook the sugar in a saucepan with a tablespoon of water until caramelized and remove from the stove. Add a pinch of sea salt. While whisking the caramel with a wire whisk, slowly add İçim Şef Krema into it. Set the sauce aside. Put the remaining sugar in a saucepan with a drop of water and put on the stove. Monitor the temperature of the sugar with a sugar thermometer. When the temperature reaches 100°C, remove the sugar from the heat and add the soaked and drained gelatins to the pot. After mixing well, slowly add the beaten egg yolks to the pot and whisk. Mix the caramel cream you prepared beforehand into the egg yolk sauce and keep it in the refrigerator.

Heat your cooking oil in a pan. Place 3-4 pieces of dough at a time in the pan and fry, turning every 1-2 minutes. Put the fried dough on a paper towel to drain the oil and let it cool. Spoon the cooled caramel sauce over the fried dough. Serve immediately.