Chin Chin (Fried Dough)

Ingredients

• 4 cups All-purpose flour
• 1/2 cup Granulated sugar
• 2 tsp Baking powder
• 1/2 tsp Nutmeg
• 1/4 tsp Salt
• 1/2 cup Vegan butter
• 1/2 cup Unsweetened almond milk
• 4 cups Vegetable oil

Instructions

1. 1In a large bowl, whisk together the 4 cups of all-purpose flour, 1/2 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt until well combined.
2. 2Add the 1/2 cup of vegan butter to the dry ingredients. Use your fingertips to rub the vegan butter into the flour mixture until it resembles coarse crumbs.
3. 3Gradually add the 1/2 cup of uns unsweetened almond milk, mixing with your hands or a spoon until a stiff dough forms. Be careful not to add too much liquid at once.
4. 4Turn the dough out onto a clean surface lightly dusted with a little of the 4 cups of all-purpose flour. Knead the dough for 3-5 minutes until it is smooth and elastic.
5. 5Roll out the dough on the lightly floured surface until it is about 1/4 inch thick. Cut the dough into small squares or strips, approximately 1/2 inch by 1 inch.
6. 6Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or deep frying pan. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
7. 7Carefully add the cut dough pieces to the hot oil in small batches, making sure not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the chin chin are golden brown and crispy. They should sound crisp when you stir them.
8. 8Using a slotted spoon, remove the fried chin chin from the oil and place them in a single layer on a plate lined with paper towels to drain any excess oil. This step helps them stay crunchy.
9. 9Allow the chin chin to cool completely on the paper towels for at least 30 minutes before serving. This ensures they are fully crisp and not doughy inside.

Substitutions

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