Fried cocoa swivel


These fried swivels are a tasty twist on the classic pinwheel cocoa and vanilla cookies. Made with a handful of pantry ingredients (flour, sugar, cocoa powder, oil, and eggs), these fried swirls are quick and easy to make. You simply mix the ingredients together to form a dough, then divide it in half to create one cocoa dough, and one vanilla dough. The swirl pattern is created by rolling the dough sheets on top of each other and then slicing through them both. The fried swivels are crispy on the outside, and fluffy on the inside, with just the right balance of vanilla and chocolate.

How To Make Fried Swivels
Working in a large mixing bowl, whisk together the egg and sugar until light and foamy.

Add the oil and stir to combine. Now add the rest of the ingredients (except the cocoa powder), and use your hands to knead it through. The dough should be smooth.

Divide the dough into two equally-sized pieces. Work the cocoa powder into one to form a cocoa dough.

Roll out each dough, then place them on top of each other.

Roll the two dough sheets together. Use a thread to make slices about 1/3-inch wide.

Fry in hot oil until cooked through.

Can I Use an Air Fryer?
These Fried Swivels can also be made in the Airfryer.  Simply cover the bottom of the air fryer basket with parchment paper. Cook the cocoa swirls at 350°F/180°C until golden and puffed up about 10 minutes.


Tips For Making Fried Swivels
Create a cinnamon bun variation, by adding cinnamon to the chocolate dough, and drizzling the cooked swivels with a glaze icing.

For a richer chocolate flavor, use Dutch-process cocoa powder. Dutch process cocoa powder is made by washing the cocoa beans in an alkaline solution, which neutralizes the acidity. This makes the chocolate darker in color and gives it a better flavor.

Whip up a quick and easy glaze icing by whisking together 2 cups of confectioners’ sugar, 2 tbsp butter, 1 tsp vanilla extract, and up to 4 tsp milk.

Make sure to use a neutral oil suitable for frying at higher temperatures. Canola oil, peanut oil, sunflower oil, or corn oil will be suitable. If you want to reuse the oil, allow it to cool, and strain it. You can use it a few more times for more batches of cookies.

Don’t make your oil too hot, otherwise, the cookies will burn before the dough is cooked through. Use a thermometer to heat the oil to about 350°F


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