Mithai Munchkins
The perfect fusion confection! Mithai is a Guyanese sweet often served at weddings or special occasions. It's a fried flaky dough enriched with toasted spices, toss in an anise scented syrup to form a crystalized coating. Often referred to a 'donut' in comparison. Taking distinct elements from both to create the Mithai Munchkin! The dough is flavored with toasted anise and proofed with yeast, fried to a fluffy pillow like texture. The munchkins are tossed in a spice infused glaze. It's a combo creation that best represents me! A Guyanese American, paying homage to my culture while forging new recipe traditions
Equipment
- Large Mixing Bowl
- Wire Cool Rack
- Sheet Pan
- Slotted Spoon
- Mini Cookie Scoop
Ingredients
Mithai Munchkin Batter
- 3 tbsp Rapid Rise Yeast, equivalent to 1 packet
- 1/2 cup warm water, 110° F
- 2 tbsp sugar
- 1 1/2 cups anise
- 3 cups all purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 5 1/2 cups luke warm milk
- 4-6 cups frying oil
Glaze
- 5 star anise
- 3 cardamom pods
- 2 cups confectioners sugar
- 2 tbsp orange blossom water
- juice from 1/2 a lemon
- 4 tbsp heavy cream
- 1/2 cup water
Optional Garnish
- toasted crushed pistachios or almond
- crushed powdered saffron
- dried rose petals
Instructions
Mithai Munchkin Batter
- Begin by blooming yeast, dissolve sugar in warm water then add yeast. Cover with kitchen towel and set aside to rise. A frothy layer should rise, indicating the yeats has bloomed
- While yeast is blooming, toast anise in a dry pan on low heat. Shaking the pan often to move the anise for equal toasting. Once fragrant and slight color change, remove from heat and set aside
- Sift flour in a large mixing bowl, adding in sugar and salt. Using your fingertips, gently crush anise and add to flour. Combine dry ingredients to evenly distribute anise
- While stirring pour in yeast mixture and slowly pour in milk. Continue adding milk a cup at a time till a soft batter forms
- Cover and set to rise in a warm place for 45 to an hour
Glaze
- Work on the glaze while batter is rising. In a dry pan toast star anise and cardamom pods till fragrant and set aside
- Add confectioners sugar in a large bowl with orange blossom water, lemon juice and heavy cream. Whisk to combine and slowly add water a tablespoon at at time. Whisking all the while till glaze is smooth and slightly runny
- Toast toasted star anise and cardamom into glaze and cover to infuse. Set aside
Fry & Glaze
- Add oil to a wide medium heavy bottom pot and bring to temp 315°F, place he bottom of a wooden spoon or skewer in oil, if rapid bubbles surface then oil is ready
- Batter should have risen and doubled in size after 45mins to an hour, using a mini cookie scoop carefully drop scoopfuls of batter into oil. Mithai Munkchin will float to top if oil is hot enough. Regulate oil temp as needed
- Fry for 4-6 minutes rotating while frying for even color. Once golden and crispy exterior formed, remove using a spider strainer or slotted spoon. Place on wire cooling rack set over sheet pan to drain excess oil
- Remove whole spices from glaze
- Place 6-8 slightly cooled munchkins in a large bowl and drizzle over 1/4 cup of the glaze. Using a spoon to toss and coated in glaze. Once fully coated lay on cooling rack for excess glaze to drip
- Optionally you can sprinkle with toasted crushed pistachios or almond, saffron or dried rose petals
- Allow glaze to set for 5 minutes forming a crackled exterior. Serve and Enjoy!
- Mithai Munchkins can be packed in an air tight container and refrigerated for up to 5 days