Makes: 2 dozen
25g fresh yeast
1/2 cup (125ml) tepid water
2 tablespoons flour
1 tablespoon sugar
For the dough
1 egg yolk
1/4 cup (50g) sugar
60g butter, softened
1 tablespoon finely grated lemon rind
1 tablespoon vinegar
3 cups (360g) flour
1 teaspoon salt
For the coating
200g couverture chocolate
Blend the yeast with the tepid water until smooth.
Add sugar and flour, mixing well and cover. Set aside for 10 minutes to let it rise.
Stir together the eggs, sugar, butter, lemon rind, and vinegar in a large bowl.
Add the yeast batter and sift in flour and salt.
Mix well with a wooden spoon to make a soft dough that leaves the sides of the bowl clean.
Turn the dough on to a floured surface and knead well with floured hands until smooth, elastic and no longer sticky.
Shape the dough into a ball, put it in a large greased bowl and cover to prevent a skin forming.
Leave to rise in a lukewarm place until it has doubled in size.
Roll out all dough to a 1cm thick rectangle and cut out nuts with a floured cutter.
Place them on a greased baking sheet, cover and leave to prove for some minutes until spongy.
Fry in hot oil over medium heat, until golden.
Drain on absorbent kitchen paper.
Set aside to cool before coating with chocolate.