Chin Chin

Cuisine

West African

Servings

10

Total time

50 min

Prep

25 min

Cook

25 min

Difficulty

hard

Ingredients

• 500 Gram all-purpose flour - 500 g (17.6 oz; 4 cups), Equivalent measures given as 17.6 oz or 4 cups.
• 100 Gram granulated sugar - 100 g (3.5 oz; 1/2 cup; 8 tablespoons), Equivalent measures given as 3.5 oz, 1/2 cup, or 8 tablespoons.
• 85 Gram unsalted butter - 85 g (3 oz; 6 tablespoons), Equivalent measures given as 3 oz or 6 tablespoons; melted and cooled until warm before mixing.
• 180 Gram whole milk - 180 g (6.3 oz by weight; 6 fl oz; 3/4 cup), Equivalent measures given as 6.3 oz by weight, 6 fl oz, or 3/4 cup.
• 2 Gram ground nutmeg - 2 g (0.07 oz; 1 teaspoon), Equivalent measures given as 0.07 oz or 1 teaspoon.
• 6 Gram fine salt - 6 g (0.21 oz; 1 teaspoon), Equivalent measures given as 0.21 oz or 1 teaspoon.
• 48 Fluid Ounce vegetable oil - 48 fl oz (6 cups; one bottle), Equivalent measure given as 6 cups; used for deep-frying.

Instructions

1. Melt butter and mix dry ingredients

   1. *Melt the unsalted butter* and let it cool until warm, not hot. In a large bowl, *whisk together* the all-purpose flour, granulated sugar, ground nutmeg, and fine salt.

2. Make the dough

   2. Add the warm melted butter and *rub it into the flour mixture* until sandy. Pour in the whole milk and *mix into a firm dough*, then knead for 2 to 3 minutes until smooth.

3. Roll and cut

   3. Roll the dough on a clean surface to about *1/4 inch thick*. Cut into *bite-size 1/2-inch pieces* and separate the pieces so they do not stick together.

4. Set up for frying

   4. Pour the *48 fl oz vegetable oil* into the heavy pot, making sure the pot is *less than half full*. Clip on the deep-fry thermometer and line a rimmed baking sheet with paper towels.

5. Heat the oil

   5. Heat the oil to *350°F (175°C)* over medium heat. *Adjust the heat as needed* to keep the oil near 340°F to 350°F during frying.

6. Fry in batches

   6. Working in small batches, *carefully lower* dough pieces into the hot oil. Fry, stirring gently, for *3 to 5 minutes* until golden brown, crisp, and bubbling slows.

7. Drain and cool

   7. Use a slotted spoon to *lift the chin chin from the oil* and transfer it to the paper towels to drain. Let each batch *cool completely* so the pieces finish crisping.

8. Finish and serve

   8. Repeat with the remaining dough, letting the oil return to *350°F (175°C)* between batches. Serve the chin chin at room temperature.