Fried Cocoa Swivels


Fried cocoa swivels


Fried cocoa swivels combine the indulgent flavors of cocoa with the delightful texture of fried dough, creating a unique treat that’s hard to resist. This recipe offers a straightforward method for making these swivels, requiring basic ingredients and a simple process that results in a deliciously different dessert or snack.

Why Try This Recipe?

If you’re in the mood for something sweet and satisfying but want to try something beyond the usual cookies or cake, these fried cocoa swivels are a fantastic choice. They’re perfect for those who love the combination of chocolatey flavor with the crispy texture that only frying can provide. Plus, the process of making these swivels is fun and allows for creative presentation.

Ingredients Summary

To make fried cocoa swivels, you’ll need an egg, sugar, vanilla sugar for added flavor, oil, all-purpose flour, water, baking powder, and cocoa. The dough is divided into two parts, with cocoa added to one to create a visually appealing and flavor-rich swirl once fried. These ingredients are readily available, making it easy to whip up a batch of these treats whenever the craving strikes.

Storage Information

Fried cocoa swivels are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerating them can extend their freshness for up to a week. To revive the texture, a quick reheat in the oven or toaster oven is recommended before serving.

Baking Tips

  • When beating the egg with sugar, ensure it’s well mixed to dissolve the sugar and incorporate air into the batter.
  • Adding oil gradually while stirring helps to emulsify the mixture, ensuring a smooth dough.
  • After dividing the dough and adding cocoa to one part, rolling out the cakes to an even thickness will ensure uniform cooking.
  • Layering one cake on top of the other before rolling them together creates the swivel effect, so align them carefully.
  • Cutting the roll with thread instead of a knife prevents squishing, preserving the distinct layers.
  • Frying in plenty of oil at the correct temperature (around 350°F or 175°C) is crucial for achieving a crispy exterior without absorbing too much oil.

FAQ about Fried Cocoa Swivels

  • Can I use another type of flour instead of all-purpose flour? While all-purpose flour is recommended for its versatility, you can experiment with bread flour for a chewier texture or cake flour for a lighter swivel. Adjustments to water or oil may be needed.
  • What if I don’t have vanilla sugar? Vanilla sugar can be replaced with the same amount of granulated sugar and a teaspoon of vanilla extract to achieve a similar flavor profile.
  • Can I bake these instead of frying? While frying gives these swivels their characteristic texture, baking is a healthier alternative. If you choose to bake them, expect a different texture, and adjust the temperature to 375°F (190°C) and time accordingly, until they’re lightly golden.
  • How can I ensure the swivels don’t absorb too much oil? Maintaining the oil at the right temperature is key. If the oil is too cool, the swivels will absorb more oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside without cooking through. Using a thermometer to monitor the oil temperature can help achieve the best results.

Fried cocoa swivels offer a delightful break from the ordinary, combining the rich taste of cocoa with the irresistible texture of fried dough. Whether you’re making them for a special occasion or as a treat for yourself, they’re sure to be a hit. Enjoy the process and the delicious outcome!

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends! 


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