Crunchy and simple biscuits that look like beautiful pastry Princess plaits.
What are Princess plaits and where did they come from?
Originally this was my grans recipe and she called it Kindling. I guess because Kindling, now Princess plaits were crisp, snappy and very light. They were eaten at the end of carnival season just before lent and Ash Wednesday.
The Polish tradition of Kindling slightly faded in our house. Mainly because we do a lot of baking so keeping up with additional sweets proves too many cakes. Also because Zara loves helping so we make these as an afternoon treat, when she wants to make something different.
Why should you make it?
Princess plaits are the tastiest way of using left over egg yolks after making Coffee meringues (recipe coming up soon) which you also must try!!
Besides Princess plaits are perfect for kids motor skills and believe me the small hands become faster with each plait! Check the video below. Zara is a master at it now.
I’ve slightly improved and speed up the way of doing Princess plaits in my recipe. It use to take so much longer hence Princess plaits have been made only at special occasions. Making this now quite efficient, pain free and speedy process so Princess plaits were just perfect name for it.
Unlike any other biscuit.
The biscuits are quite light and soft but you need to try it yourself to understand the texture. It’s this kind of consistency between crunch and crumble that I cant really find a word to describe.
Freshly cooked they are delicate, puffy and delicious. Left aside to cool they become crunchy and snappy unlike any other pastry I have ever tried.
Princess plaits biscuits when fresh are perfect on its own or lightly sugar dusted. They can be sprinkled with cinnamon sugar or dipped in a chocolate sauce.
Put all the ingredients in a mixer bowl:
- 450g plain flour, sieved
- 5 large, organic egg yolks
- 1 or 2 spoons of your strongest alcohol (rum, brandy or vodka type)
- 200g natural yogurt
You can try making Princess plaits by hand but much quicker and easier will be using a mixer as it requires good beating. Mix using the beater end, the idea behind it is to incorporate as many air pockets as possible.
Start mixing it on a slow speed slowly increasing. Eventually turn it on on maximum and watch the mixer as it might turn a little bit violent. Continue mixing the dough on high speed for at least 15 minutes.
Place aside to relax wrapped in cling film or a sandwich bag for at least half an hour.
Put the Princess plaits dough back in the mixer and continue to beat it on high speed for additional 15 minutes. Wrap again and put in the fridge for another half an hour.
When ready, roll very thinly approximately 1.5 to 2 mm. Use pizza cutter to cut 1.5″ wide strips then make diagonal cuts about 3″ apart to create the individual pieces. Then cut each piece carefully through the middle leaving about 3/4″ uncut space at each end.
Gently twist one end through the middle cut to create Princess plaits look alike. Once again please check my video above when Zara is making it very easy.
Warm up in a pan
- 2 cups of oil suitable for frying (rapeseed or coconut are best)
and fry on medium heat for a few minutes each side until golden. At this stage please keep little people away from the pan. It can get very hot and it might make the process difficult. They cook very quickly and no one would enjoy a burn Princess plaits biscuit.
You can eat it immediately or save (if there are any left) for later.
Princess plaits when still warm go best with a little sprinkle of icing sugar but you can enjoy it with anything you like.
I hope you will like Princess Plaits biscuits as much as we do!
Until next time. Happy baking.