Yum Yum's
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Yum Yum's are a sort of cross between a doughnut and a croissant and are a savoury snack covered with icing. Their distinctive shape is made by twisting and intertwining the dough before the last proofing and are typically found in Britain.
Method
Yum Yum
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Place the flour, salt and yeast into a mixing bowl and mix thoroughly
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Cube your butter then add to the bowl, using your hands break the butter up within the mixture. You want it to still be slightly clumpy and not so breadcrumb like.
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Make a well in the mixture, now add your egg and lukewarm water and mix in thoroughly. You may need to add a little more flour or water depending if the mixture it too dry or wet.
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Once everything has come together, take out of the bowl and with your hands kneed it slightly to help bring it into a ball, then place back in the bowl and cover for 30 minutes leaving it to rest.
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Flour a surface and place the contents of the bowl on the surface. You want to roll your dough into a rectangular shape. Then fold the top side into the middle and the bottom end into the middle as well. Turn over and roll and repeated for 4-5 times.
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Once again place back into the mixing bowl, cover and leave to rest for 30 more minutes.
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Flour surface and place contents out onto surface. Now roll the pastry into a long rectangle. At this point take a knife and divide up your dough. You should be able to get 4-5 strips from this depending on how big you cut them and possible some left over to make a couple of dough balls.
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Get a tray where the Yum Yums will sit for their final proof (I usually place a baking mat on it. Now before moving over the Yum Yum's cut a line down the middle of each but leave a gap at the top and bottom so you don’t cut it in half (usually about a centimetre or just over each end). Carefully lift the ym yum and move it over onto the tray and once placed, take the two side parts and place one on top and one under to create a twist. Do this with all, then take a piece of cling film and lightly brush some olive oil on it and place over the tray.
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Now leave the tray for 50 minutes in a warm ish place to help the dough to rise as it should double in size.
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Now you need to get ready to shallow fry the Yum yum's. So fill a pan with oil and put on a medium/high heat. You are going to want to get the oil to 170°C-180°C. When frying the Yum Yum's you need to not over fry them as they will burn but also not have the heat too low and they take longer to cook as they will absorb too much oil. If you make sure the Oil is constantly between 170°C-180°C, you should only need to fry the yum yums for approx 2 ish minutes either side or until they turn golden brown. If you have dough balls as you had left over dough, its always good to test if the oil is ready by cooking one of those first.
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Once fried, remove from the oil and place on a cooling rack before icing.
Icing
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In a bowl place the icing sugar and slowly add the water mixing it in bit by bit as this will allow you to work out if you have too much or too little water easily. If you have too much water just add more icing surgar.
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Once ready use a spoon to to place the icing on top of the Yum Yum's on the rack and leave to dry and harden before eating.
