Saturday, January 15, 2011

Old Fashioned Fried Grufa Bow Ties Recipe - Dare you to just eat one!

Last weekend my husband was having a craving for a childhood sweet treat his Mom use to make him.  It is called Grufa.

I can just imagine those reading this post asking themselves what is Grufa?  I had the same question many years ago.  Trust me one you try these..you will not forget the name of the heavenly taste.

It is very special moment when I think about this recipe and the history.  My husband's mother had help from many women making LOTS of batch of this goodness for her Bridal Shower.  What a Labor of "LOVE".  Once you see the recipe, you will understand why I say "Labor".



Ingredients:

8 Egg Yokes
1 Egg
1 teaspoon Vanilla
1 Tablespoon Whiskey
2 Cups All-purpose Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Salt

Directions:

Place all the wet ingredients in a large bowl.

(Photos are from a batch and a half)



Add all the other ingredients and blend well.





Dough is very stiff and tough to work with - but well worth your time an effort in the end.  ****Burn off the calories before you eat them :)****



On a lightly floured work surface, knead the mixture for a good long while into a smooth dough.


Roll out 1/16th inch thick.  This will take awhile as the dough likes to retract - Excellent work out - or a great work out for your husband!




Love using a pizza cutter to make the long cuts.

Slice into 1 1/2-inch wide strips. Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip.




Pull one end of the strip through the slit so that it looks kind of like a bow tie.



The dough is tough enough - that I even let my 5 year old help out tying with no problems.




Check out the flour covered arms :)
Heat the frying oil to 350 degrees.



Fry the bow ties in small batches until they turn light golden, turning once.



Drain on paper towels or a wire rack and allow to cool.



Dust with confectioners sugar.


Grufa is tender and crispy .  Light and sweet with the powdered sugar (hope you don't mind the sugar raining down on your shirt - it will happen).  It is soooo hard to stop eating this pastry like sweet.

2 comments:

  1. How were they? You have such great helpers! I wish I was there to sample them :)!

    ReplyDelete

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