Maakaron
Maakaron
Ingredients
For the Fritters
- 250 g all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon ground anise seeds
- 1 tablespoon toasted sesame seeds
- 120 ml warm water
- as needed vegetable oil, for deep frying
For the Simple Syrup
- 200 g granulated sugar
- 120 ml water
- 1 teaspoon fresh lemon juice
- 1 tablespoon orange blossom water, (optional)
Instructions
- 1
In a small saucepan, combine the granulated sugar and water. Bring the mixture to a boil over medium heat, stirring continuously until all the sugar has completely dissolved. Reduce the heat to low and let it simmer gently for 5-7 minutes until the syrup slightly thickens. Remove the saucepan from the heat and stir in the fresh lemon juice. If desired, add the orange blossom water for extra fragrance. Set the syrup aside to cool completely while you prepare the fritters. The syrup should be cold when the hot fritters are added.
⏱️ 10 min
- 2
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Add the ground anise seeds and toasted sesame seeds to the dry ingredients. Mix these thoroughly with a spoon to ensure even distribution.
⏱️ 3 min
- 3
Gradually pour the warm water into the dry ingredients while mixing. Continue to mix until a soft, slightly sticky dough forms. Once combined, knead the dough briefly by hand for about 1-2 minutes until it comes together.
⏱️ 3 min
- 4
Cover the bowl containing the dough with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot, free from drafts, and let the dough rise for approximately 30 minutes, or until it has visibly doubled in size.
⏱️ 30 min
- 5
After the dough has risen, gently punch it down to release any trapped air. Lightly dust a clean work surface with a small amount of flour. Take small portions of the dough, roughly 1 tablespoon each. Using a pastry bag fitted with a star tip, pipe the dough into thin, finger-like shapes, approximately 5-7 cm (2-3 inches) long, directly onto the floured surface or a lightly floured tray. Alternatively, you can hand-roll them into similar shapes.
⏱️ 10 min
- 6
Heat enough vegetable oil in a deep pot or a large, heavy-bottomed frying pan for deep frying. The oil should reach a temperature of about 170-180°C (340-350°F). You can test the oil temperature by dropping a tiny piece of dough into it; if it sizzles and floats to the surface immediately, the oil is ready. Do not let the oil smoke.
⏱️ 5 min•🌡️ 175
- 7
Carefully drop the shaped dough pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Overcrowding can lower the oil temperature and result in greasy fritters. Fry the fritters for about 2-3 minutes on each side, turning them occasionally with a slotted spoon, until they turn a beautiful golden brown color and are cooked through.
⏱️ 10 min•🌡️ 175
- 8
Using a slotted spoon, remove the hot, fried fritters from the oil. Immediately transfer them directly into the bowl of cooled simple syrup. Let the fritters soak in the syrup for 1-2 minutes, gently turning them once or twice to ensure they are fully coated and absorb the sweet flavor.
⏱️ 2 min
- 9
Remove the soaked fritters from the syrup using the slotted spoon and place them on a wire rack to drain any excess syrup. Serve the Maakaron warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maakaron
For the Fritters
- 250 g all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon ground anise seeds
- 1 tablespoon toasted sesame seeds
- 120 ml warm water
- as needed vegetable oil, for deep frying
For the Simple Syrup
- 200 g granulated sugar
- 120 ml water
- 1 teaspoon fresh lemon juice
- 1 tablespoon orange blossom water, (optional)
Instructions
- 1
In a small saucepan, combine the granulated sugar and water. Bring the mixture to a boil over medium heat, stirring continuously until all the sugar has completely dissolved. Reduce the heat to low and let it simmer gently for 5-7 minutes until the syrup slightly thickens. Remove the saucepan from the heat and stir in the fresh lemon juice. If desired, add the orange blossom water for extra fragrance. Set the syrup aside to cool completely while you prepare the fritters. The syrup should be cold when the hot fritters are added.
⏱️ 10 min - 2
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Add the ground anise seeds and toasted sesame seeds to the dry ingredients. Mix these thoroughly with a spoon to ensure even distribution.
⏱️ 3 min - 3
Gradually pour the warm water into the dry ingredients while mixing. Continue to mix until a soft, slightly sticky dough forms. Once combined, knead the dough briefly by hand for about 1-2 minutes until it comes together.
⏱️ 3 min - 4
Cover the bowl containing the dough with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot, free from drafts, and let the dough rise for approximately 30 minutes, or until it has visibly doubled in size.
⏱️ 30 min - 5
After the dough has risen, gently punch it down to release any trapped air. Lightly dust a clean work surface with a small amount of flour. Take small portions of the dough, roughly 1 tablespoon each. Using a pastry bag fitted with a star tip, pipe the dough into thin, finger-like shapes, approximately 5-7 cm (2-3 inches) long, directly onto the floured surface or a lightly floured tray. Alternatively, you can hand-roll them into similar shapes.
⏱️ 10 min - 6
Heat enough vegetable oil in a deep pot or a large, heavy-bottomed frying pan for deep frying. The oil should reach a temperature of about 170-180°C (340-350°F). You can test the oil temperature by dropping a tiny piece of dough into it; if it sizzles and floats to the surface immediately, the oil is ready. Do not let the oil smoke.
⏱️ 5 min•🌡️ 175 - 7
Carefully drop the shaped dough pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Overcrowding can lower the oil temperature and result in greasy fritters. Fry the fritters for about 2-3 minutes on each side, turning them occasionally with a slotted spoon, until they turn a beautiful golden brown color and are cooked through.
⏱️ 10 min•🌡️ 175 - 8
Using a slotted spoon, remove the hot, fried fritters from the oil. Immediately transfer them directly into the bowl of cooled simple syrup. Let the fritters soak in the syrup for 1-2 minutes, gently turning them once or twice to ensure they are fully coated and absorb the sweet flavor.
⏱️ 2 min - 9
Remove the soaked fritters from the syrup using the slotted spoon and place them on a wire rack to drain any excess syrup. Serve the Maakaron warm or at room temperature.
⏱️ 2 min