Okay, test batch made - and they really are good compared to what I have had previously in restaurants. The recipe says 10 units, but I managed to get 16 out of the dough. However, some were just a bit thick and if I had rolled out the dough more evenly and just a touch thinner, I am sure I could have made 20 out of the dough. They do puff up quite a bit when deep frying.
Cutting the rolled out dough to 5 x 10cm sizes from the dough strips.
Place two sheets together, make the slits and roll one side through the slit.
Deep fried and dipped in the syrup. (the photo is not representing the golden brown very well)
A close-up. Sorry for the quality - photo's were taken with my iPad.
