Cinnamon Festival

Photo by Donnette Mason . Food Styling by Leisha Lyn-Cook

Issue 3, 2017

• 1 lb. all-purpose flour
• 6 ozs. cornmeal
• 2 tbsp baking powder
• 3 tbsp sugar
• 1 tsp cinnamon powder
• 1/2 cup coconut milk powder
• 1 oz. butter
• 1 tsp yeast
• 1 tsp salt
• 1 tbsp vanilla
• 10 ozs water (at room temperature)
• 3 cups vegetable oil for frying

Direction

1. Combine all dry ingredients in a bowl, Use a whisk to aerate and remove lumps.
2. Add the butter using the tips of your fingers to run through the flour mixture.
3. Add water and vanilla mix in a circular mixture until dough is formed.
4. Knead the dough by hand for 5 mins.
5. Cover with a damp cloth or paper towel and allow to rest 15-20 mins.
6. Pre-heat oil to 350 to 375 degrees F.
7. Roll out dough into 2 oz balls and roll evenly into 8-inch cylinders. Place on a floured tray to rest.
8. Fry festivals in batch of five making sure not to crowd the pot.
9. Fry until the festivals are a nice golden brown in colour.

Yields 15-20 2-ounce festivals

tips

• Roll the dough in a back and forth motion and from the middle out to the ends for consistency in size.
• The ends of the festivals should be rounded instead of pointy.
• Use a thermometer to test if the oil is ready for frying or drop a small piece of the dough, which should form bubbles in the oil.

- Chef walker@recipeclub22018 . Facebook @streetfoodsaturdays
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-By Simone Walker-Barrett

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com