Ingredients
2/3 cups (150ml) whole milk
1 teaspoon (5ml) vanilla extract
3 cups (400g) all-purpose flour
1/2 cup (100g) sugar
1 1/2 teaspoons (6g) baking powder
1 teaspoon (3g) table salt
2 teaspoons (4g) freshly grated lemon or orange zest
1/2 teaspoon freshly grated nutmeg
100g unsalted butter
1.9L vegetable oil, for frying.
Directions
•In a small bowl, whisk together milk and vanilla extract until well combined and set aside.
•In a large bowl, whisk together flour, sugar, baking powder, salt, zest, and nutmeg until thoroughly combined. Add your butter in bits over flour mixture. Using your hands, toss butter with flour mixture until butter is evenly distributed.
•Make a well in the center of the butter-flour mixture. Slowly pour milk mixture into the well. Using a flexible spatula or your hand, gradually stir butter-flour mixture into milk mixture until combined then knead dough against sides of bowl or on a lightly-floured work surface until it comes together in a soft, but not sticky, ball. Cover dough with plastic wrap or a clean kitchen towel and rest for 10 minutes.
•On a lightly-floured work surface, divide dough into equal portions. Working with one ball of dough at a time, roll out dough to form a circle about 1/4 inch thick, adding more flour as needed underneath and on top of dough to prevent sticking. Using a sharp knife or pizza wheel, cut dough to your desired shape and size. Transfer dough pieces to a lightly floured rimmed baking sheet, dust with flour, and gently toss to prevent sticking. Repeat with remaining dough balls.
•In a wok, pot or pan, heat oil over medium-high heat to 180°C. Divide the dough pieces into roughly 3 or 4 batches. Working with one batch of dough pieces at a time, add pieces to hot oil using a spoon or spider and fry, turning pieces as they cook, until golden brown on both sides, about 3 minutes. Transfer chin chin to prepared strainer.
•Return oil to 180°C and repeat frying with remaining batches of dough. Transfer chin chin to a serving bowl and serve warm or let cool completely, about 15 to 20 minutes.