Diples – Golden Sweet Honey Rolls
Diples, a crispy sweet pastry known as a specialty of the Peloponnesian region. There’s a “twist” to these delightful morsels, and they are more than worth the effort to create!
- 2 cups sugar
- 2 cups water
- 1 cinnamon stick
- rind of one orange
- 1/2 cup walnuts, ground
DOUGH – MAKES ABOUT 24 DIPLES
- 5 egg yolks
- 1 whole egg
- 2 tablespoons butter, melted
- 1/4 cup orange juice
- 2 1/2-3cups all-purpose flour
- 1 teaspoon baking powder
- vegetable oil, for frying
- To make the syrup, combine the sugar and water in a pot, adding in the cinnamon stick and orange rind. Bring to a full boil, then allow to simmer slowly until syrup is a golden color. Remove the orange rind and keep on low heat to keep warm.
- Sift the flour with the baking powder, set aside.
- Beat the egg yolks and whole egg with a mixer, high speed, for about 4-5 minutes until the eggs are thick and color is pale yellow.
- Combine the melted butter and orange juice. With the mixer on medium, add to the egg mixture until well blended.
- Slowly add the flour, now mixing by spoon or by hand, so that it may be well incorporated and doesn’t stick to sides of bowl.
- Place the combined dough on a floured board and knead it is smooth and texture is elastic texture (will take 5-10 minutes).
- Separate the dough into four pieces, cover with saran wrap and let it rest for about half an hour.
- After the dough has rested, use a rolling pin, or pasta machine to roll out each section. Should be thin, about 1/16th of an inch (the thickness of pasta).
- Cut the dough so that it is about 4-6 inches wide and about 10 inches long (again, a pasta machine is very handy to roll to right size and density). Lay the pieces either on a floured board or wax paper.
- Heat frying oil in a deep pan, about 3-4 inches deep. The oil should be hot but not smoking.
- The “twisting process” goes quickly… be prepared. With one hand, hold up your piece of dough and carefully place one end (about 1-2 inches) in the oil, “capture” the dough between the tongs of a large fork with the other hand and as the dough begins to bubble and cook begin a slow “twisting” or rolling of the dough, carefully letting more dough into the pan with your other hand as you roll the cooked dough. A cooked dough is a light golden color and large bubbles will form in the dough from boiling.
- Once cooked, turn the roll on its sides in the oil, allowing them to cook just a bit more, becoming a darker golden brown.
- Drain and remove the roll to a tray layered with paper towels and stand it on its ends. Begin rolling the next dipla.
- Once the rolls (diples) have cooled, gently immerse each one (separately) into the pot of syrup using a large slotted spoon and then place onto a tray for serving. Sprinkle with cinnamon and ground walnuts and serve.