Buzz
Chin Chin is a renowned fried dough delicacy originating from East Africa. There are various ways to prepare it, but the most popular method results in a crispy exterior with a soft, tender interior. Traditionally, Chin Chin is deep-fried, but you can also bake it in the oven for a healthier alternative.
Ingredients
Prepares 10-15 servings
- 5 cups (2.5 liters) sifted all-purpose flour
- 2 teaspoons (10 ml) salt
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) nutmeg powder
- 1 1/2 cups (375 ml) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 9 tablespoons (135 ml) softened butter, cubed
- 3 large eggs
- 1/4 cup (60 ml) milk
- Canola or vegetable oil (for frying)
- Powdered sugar (optional)
Steps
Prepare the Dough
Mix the dry ingredients. Combine sifted flour, salt, baking soda, nutmeg powder, and sugar in a large bowl until evenly blended.
- You can use other spices, such as cinnamon and five-spice powder. Use up to 2 teaspoons (10 ml) of cinnamon and 1/2 teaspoon (2.5 ml) of five-spice powder. Alternatively, you can use a spice blend that includes nutmeg and similar flavors. Adjust the quantities based on the proportion of each spice in the blend.
- Use a spoon or whisk to mix the ingredients thoroughly.
Add the butter. Sprinkle the cubed butter over the dry ingredients. Use a pastry cutter or fork to cut the butter into the dry mixture until it is evenly distributed and the mixture resembles coarse crumbs.
- The butter should be softened and cut into small cubes before adding to the dry ingredients.
- Instead of simply mixing the butter in, press it into the dry ingredients to ensure faster incorporation. A pastry cutter or fork works best for this step, but you can also use your hands if needed.
Combine eggs, milk, and vanilla. Whisk the eggs and milk together in a separate bowl until well blended. Add the vanilla and continue whisking until fully incorporated.
- For a twist on the traditional flavor, you can substitute coconut extract for vanilla.
Gradually mix the dry and wet ingredients. Create a well in the center of the dry mixture. Pour the egg mixture into the well and slowly incorporate the dry ingredients from the edges into the center. Continue mixing until the dry and wet ingredients are fully combined.
- Alternatively, you can add the wet ingredients in small increments. Make a well in the dry mixture, pour in one-third of the egg mixture, and mix. Repeat with the remaining egg mixture in two more batches.
Knead the dough. Transfer the dough to a clean surface lightly dusted with flour and knead it by hand several times. Knead until the dough becomes smooth and elastic.
- You can sprinkle a little flour on your hands while kneading to prevent the dough from sticking and making a mess.
Chill the dough. Wrap the dough in plastic wrap or place it back in the bowl. Refrigerate for 20-30 minutes.
- If the dough feels firm enough, especially if you kneaded it quickly, you can skip this step. Chilling helps the dough firm up, making it easier to handle and less sticky.
Cut the Dough
Roll out the dough. Place the chilled dough on a clean, lightly floured surface. Use a rolling pin (lightly dusted with flour) to roll the dough into an even sheet about 0.6 cm thick.
- Try to maintain a rectangular shape while rolling. If the edges are uneven, trim them with a knife before cutting the dough into smaller pieces. The trimmed dough can be re-kneaded and rolled out again after cutting the main portion into smaller pieces.
Cut the dough into small squares. Use a kitchen knife or pizza cutter to slice the rectangular dough into strips about 1.3 cm wide. Then, cut crosswise into 1.3 cm strips to create 1.3 cm squares.
- You can cut the dough into larger pieces if desired, but keep in mind that larger pieces will take longer to fry or bake.
Another method is to create knots. Cut the dough into 5 cm squares. Then, cut each square diagonally in half and poke a small hole in the center of each triangle. Carefully pull one corner of the triangle through the hole to form a knot.
- To cut 5 cm squares, use a kitchen knife or pizza cutter to slice the rolled dough into 5 cm wide strips. Then, cut crosswise into 5 cm strips to create squares.
Fry the Dough
Heat oil in a deep fryer or pot. Pour canola or vegetable oil into a medium-sized pot or pan, filling it to a depth of 1.3-2.5 cm. Heat over high heat until the oil reaches 190°C.
- Use a heavy-bottomed pot or pan with high sides to minimize oil splatter.
- Use a candy or deep-fry thermometer to monitor the oil temperature.
- If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. If it sizzles, the oil is ready.
Fry the dough in batches. Add a handful of dough pieces to the hot oil at a time. Fry for 3-8 minutes (flipping only if necessary) until the dough turns golden brown.
- Small pieces usually take 3-5 minutes and don’t require flipping.
- Knotted pieces may take 6-8 minutes. Use a slotted spoon or tongs to gently flip them once the bottom side turns brown, ensuring even cooking.
- Monitor the oil temperature throughout frying. Adjust the heat to maintain the oil at 190°C for the best results.
Drain excess oil. Use a slotted spoon to remove the fried dough and place it on a plate lined with paper towels to absorb excess oil.
- Repeat the frying and draining process until all the dough is cooked.
Bake the Dough (Alternative Cooking Method)
Preheat the oven to 190°C. Prepare two large baking sheets by lining them with parchment or wax paper.
- Strictly speaking, Chin Chin is traditionally fried, not baked. As a result, baked Chin Chin won’t taste exactly like the fried version. However, baking provides a healthier, oil-free alternative that closely mimics the traditional flavor.
- Avoid using aluminum foil, but if necessary, you can use a non-stick cooking spray instead of parchment paper.
Place the baking sheets in the preheated oven and bake until the tops of the dough pieces turn lightly golden.
- Ensure the dough pieces are arranged in a single layer without touching each other. Overlapping or touching pieces may stick together and bake unevenly.
Flip the dough and continue baking. Use a spatula to flip the pieces. Bake for an additional 15-20 minutes or until the edges turn golden brown.
Let cool slightly. Remove the Chin Chin from the oven and let it cool on the baking sheet for 3-5 minutes.
- Do not let the dough cool completely. It should only cool enough to handle comfortably.
Serving
Sprinkle with powdered sugar if desired. Chin Chin is often dusted with a fine layer of sifted powdered sugar. Place the fried dough on a serving plate and sprinkle sugar over the top before presenting it.
- Using a fine-mesh sieve is an easy way to evenly dust powdered sugar over the Chin Chin. Hold the sieve above the plate and gently shake it to distribute the sugar.
Enjoy. Now, you’re ready to savor the crispy, chewy, and delightful Chin Chin.
What You’ll Need
- Large bowl
- Mixing spoon or whisk
- Pastry cutter or fork
- Small bowl
- Extra flour
- Plastic wrap
- Rolling pin
- Pizza cutter or kitchen knife
- Deep fryer or pot (for frying)
- Candy or deep-fry thermometer (for frying)
- Slotted spoon (for frying)
- Plate (for frying)
- Paper towels (for frying)
- Baking sheets (for baking)
- Parchment or wax paper (for baking)
- Spatula (for baking)
- Fine-mesh sieve
- Serving plate
