Chin chin is a delicious treat from Nigeria. It has a distinct taste of cinnamon and can be crunchy or slightly soft on the inside. The dough is easy and fun to make and it takes little time. For those of you who do not own a deep fryer, do not fret. You can use a pot with oil, in fact, that is what I do. Let’s get started!
Recipe
Ingredients
- 420g Flour
- 100g Sugar
- 1 Egg
- 40g Butter
- 1/2 tsp Baking Powder
- 1 tsp Cinnamon
- 160ml Milk
- pinch Salt
Intructions
- Sift the flour, sugar, baking powder, cinnamon and salt into a bowl.
- Melt the butter and add the egg and melted butter to the dry ingredients.
- Mix first with a whisk or spatula and then with your fingers until achieving a crumbly texture.
- Add in the milk bit by bit to make sure the consistency is correct. Do not add all the milk at once!
- When the dough has achieved a good consistency, so you can kneed it by hand, transfer it onto a clean surface and kneed until it is no longer sticky. You will know whether the dough is ready by pressing down on it with a finger and the dough will come back up.
- Leave the dough to rest for 30 minutes.
- Separate the dough into two and place it on a floured surface.
- Roll out the dough until it is about 1/2 cm thick. (The thicker the dough, the softer the inside will be.)
- Cut the dough into 1 cm thin strips and then into squares.
- Heat the oil in a deep pot. (Use a small piece of dough to test the temperature. When it starts to flout and there are bubbles around it, the oil should be at the right heat.)
- Place the chin chin in the oil and keep stirring with a laddle.
- When the chin chin have aquired a nice golden brown colour, remove them from the oil and place them on kitchen paper to soak up some of the oil.
- Repeat the process with the other half of the dough.
- And your done!
