Maple Pistachio or Chocolate Pistachio Fatcooks? The correct answer is both. Soft, luscious balls of fried dough with a thin, crispy outer.
A Little (or fat) taste of Zimbabwe
Fatcooks were whipped up by my mother during the day and handed out to my greedy little hands after the school day. They’re a popular street food in Zimbabwe and South Africa where they go by the name of magwinya or vetkoek. Similar to doughnuts, fatcooks have a soft, pillowy centre and deep fried outer.
I’ve made mine vegan friendly and drizzled half with dark chocolate and the remaining half with maple syrup before finishing with a generous dusting of chopped pistachios. A sticky, sweet and voluptuous treat.
Leave a comment and let me know how you get on making these Maple Pistachio Chocolate Fatcooks. I would love to see your creations over on instagram!
more sweet treats to try
Spiced Apple Frangipane Tart
Moist Chocolate Raspberry Cake
vegan chocolate mousse
vegan sticky toffee pudding
plum and blackberry crisp
Maple Pistachio Fatcooks
Ingredients
For the fatcooks:
- 580 g plain flour
- 7 g fast action yeast approximately 3tsp
- 4 tbsp caster sugar
- 500 mls lukewarm unsweetened almond milk
- 1 tsp salt
- 800 mls vegetable oil
For the maple glaze (for 4 fatcooks):
- 2 tbsp maple syrup
- 25 g deshelled pistachios finely chopped
For the chocolate glaze (for 4 fatcooks):
- 75 g dark chocolate
- 1.5 tbsp vegan butter
- 1 tbsp almond milk
- 1 tsp maple syrup
- 25 g deshelled pistachios finely chopped
Instructions
- Combine the flour, yeast, sugar and salt in a mixing bowl.
- Pour in the lukewarm almond milk and mix to form a sticky dough. Cover with a tea towel and leave to double in size, about 1.5 hours.
- Gently knead the dough for 30 seconds, knocking the air out the dough. Form 8 balls from the dough.
- Over a high heat, add enough oil in a large saucepan to allow for deep frying.
- Test the heat of the oil by adding a drop of batter; it is the correct temperature if the batter sizzles and floats to the surface.
- Using 2 wooden spoons, drop the portions of dough into the hot oil. Use a ladle to roughly shape the dough into balls.
- Cook for 3-3.5 minutes on one side or until a deep golden-brown colour. Flip the doughnuts over and cook for a further 2-2.5 minutes. Remove and place on a plate lined with kitchen paper. Leave to cool.
- Meanwhile fill a small saucepan with water and bring to a simmer. Place a heatproof bowl on top. Add the chocolate and heat until melted and glossy.
- Remove from the heat and stir in the butter, almond milk and maple syrup.
- Spoon the chocolate mixture over the doughnuts. Sprinkle over the chopped pistachios and set aside to set.
- For the maple fat cooks, drizzle over the syrup and finish with a sprinkling of pistachios.
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