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Vizier’s Fingers

Vizier’s Fingers


22gr of Flour
85gr of melted Butter
2 whole Eggs
1 Egg Yolk
½ teaspoon of Salt
140ml of Oil
200ml of Water
For the syrup: 220gr of Sugar, 240ml of Water, 1 tablespoon of Lemon Juice

How to prepare

Dissolve the sugar in the water and add the lemon juice.
Bring it up to a boil and then simmer for 15 minutes and set aside to cool.
Heat the butter in a pan, add the water with a little salt and bring up to a boil.
Add all the flour and cook on a medium heat constantly stirring with a wooden spoon.
Cook for 7-8 minutes still stirring then allow the dough to cool down.
Add the whole eggs and the egg yolk mix very well and knead for 10 minutes.
Oil your palms, take a large walnut size piece of dough and roll it into a finger shape.
Place them in a pan of tepid oil keeping them separate as they will stick together.
Put the pan on a medium heat and fry until they are golden brown on both sides.
Drain them thoroughly and then drop them into the syrup leaving them for 15 minutes.
Repeat with all the fingers allowing the oil to cool down each time.
The Turkish name for this recipe is Vezir Parmağı

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