yum yum

[monty]

how can i get in touch with matt?

[Bet]

Matt is a bit of an insomniac and tends to visit this site in the middle of the night so be patient and shld have an ansa by tomorrow morning! Have searched on a couple of the threads by typing in yum yum to no avail but if have time / patience could try this for all of them under search facility. Good luck!

[monty]

thank you Bet, dawn foods produce mix's but i think they are based in the usa, which is pants! haven't seen their mix's in uk supermarkets.

[Pam]

It might be on a thread about Tesco doughnuts. I think Matt had been in touch with Tesco for the recipe. I think they need to be deep fried though and I don't have the means to do that.

[Pam]

The thread about them is here
http://www.dairyfreeuk.com/forum/showthread.php?t=144&highlight=%22tesco%22+%22recipe%22
but there's no recipe.

Matt, get up early (ha ha) in the morning and look for that recipe will you?

[matt]

well i'm here, anyone could have got in contact with email or private message. receipe for yum yums:



Yum Yums



Dough

295g water

1tbsp vegetable oil

450g strong white bread flour

1 1/2 tsp salt

2 tbsp sugar

1 1/2 tsp fast acting dried yeast



Layers

120g Block Margarine



Frying

Deep Fat Fryer



Glaze

Icing Sugar

Water



Method

1. Mix dough ingredients with a hook on a mixer or by hand until a smooth dough is formed - this will take approximately 4 minutes on a mixer and 6 minutes by hand. The finished dough should be smooth but not as elastic as a normal bread dough. Make in to a rectangle, cover with a poly bag and rest for 10 minutes.

2. Soften the margarine - best achieved by taking it from the fridge, slicing into 15mm slices then tapping the largest side with a rolling pin.

3. Roll the dough to a rectangle approximately 10mm thick. Put softened margarine over 2/3rds of the dough (diagram 1). Fold the unfatted 1/3 over the adjoining fat coated part (diagram 2), the fold the remaining fat coated part over the top.



a. b.



Unfatted bit


Marg spread here


Arrow 3































4. Turn the dough piece ¼, so that the folded edge is towards you. Then roll the dough into a similar rectangle to the first one. Fold into 3 in the same way, but without fat.

Repeat the turning, rolling and folding exercise a total of 4 times, not including the fat folding in turn. These folds are called half turns in bakery-speak, and is the same as the process used for puffin pastry.

If the dough becomes too soft during the rolling and folding, wrap in a poly bag and place into the fridge for 15 minutes before continuing.



5. Finally, roll the dough out once more to 10mm think.

Cut into pieces approx. 120mm x 40mm.

Twist each piece once and place onto a piece of heavily oiled greaseproof paper or foil on a baking tray.



6. Cover tray with a poly bag, and place in a warm place – airing cupboard or oven switched to 30°C if this is available.



7. Prepare deep fryer – the oil will need to be at 190°C.



8. Prepare glaze. Place approx 400g icing sugar into a bowl and add water at 1tsp at a time, stirring thoroughly after each addition. The finished glaze should be the consistency of single cream.



9. After the yum yums have been rising for 20 - 30 minutes (the time required will depend on the temperature – the warmer the temperature the shorter the time – but temperature should not be over 40°C as this will kill the yeast), remove from poly bag, and place gently in fryer basket, ensuring they are not squashed or damaged as this will make them more heavy in texture. Place only as many pieces into the fryer basket that will not touch during frying – they will double in size.



10. Lower into hot oil, raise basket after 30 seconds and flip over with a wooden spoon, fry on second side for a further 30 seconds on each side. They should be golden brown.



11. Once fryed, please onto a cooling wire and pour the glaze over the hot yum-yum.



12. Eat and enjoy

[matt]

diagram didn't come through but i think you can get the idea....described as being quite tricky to make but who knows....sorry not been able to motivate myself to try but i'm sure i will one day. enjoy:drool:


get up early.....yeah right. :lol2: any earlier and i wouldn't bother going to bed.

[monty]

thank you matt? are you a matthew or a matilda? yes seems quite tricky, think i need a degree in H.E!! will give it a try but if not successful, probably will end up buying them. my mum makes sumthing similar to look at but they're crunchy and flaky like biscuits, don't think she uses yeast..
thanks agn.

[matt]

go figure....see that funny symbol top right of my post? circle with arrow? never do biology or put curser over the top of it? that'll mean male then!!

and i'm only matthew when i've really pi#$ed off my mother. which is not often now as i'm too handy for her, taking her shopping etc.

good luck with the yum yum's. worth the effort. i think the ones in m+s have milk don't they? worth the effort we await with bated breath the review.:drool: