Şekerpare melts in the mouth because the dough is barely worked. Knead it long and the gluten develops and the dessert turns rubbery. Stop as soon as the ingredients come together, shape them and get them into the oven.
Ingredients
For the dough
For the top
For the syrup
Method
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Make the syrup
Boil the sugar and water for 12 minutes, add the lemon juice and cool.
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Beat the butter
Beat the butter, sugar and egg.
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Add the dry ingredients
Add the semolina, flour, baking powder and vanilla and mix only until the ingredients come together. Do not knead.
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Rest
Leave for 15 minutes; the semolina takes up the moisture.
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Shape
Take walnut-sized pieces, roll them, flatten them slightly and press a hazelnut into the middle.
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Bake
Space them out on a lined tray and bake at 170 degrees for 30 minutes, until the tops colour.
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Add the syrup
Pour cold syrup over the hot şekerpare and give them 20 minutes to take it up.
Tips
- Do not knead the dough, mix it. Kneaded şekerpare comes out hard and will not take up syrup.
- THE SYRUP RULE: the dessert hot, the syrup cold.
- Leave space on the tray, as şekerpare spread noticeably in the oven.
Nutrition
Values are per serving and approximate.