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Pilipit (Twisted Bread)

4 c bread flour Yield: 18-24 pcs

1 tsp salt
3 eggs For the glaze:
1 tsp cinnamon powder 3 ½ c sugar

½ tsp nutmeg powder ½ c wate
1 ¼ c evaporated milk

½ c butter
½ tbsp vanilla
oil for frying

Sift bread flour and salt. Add milk, butter, vanilla and eggs. Knead the

dough till elastic and smooth. Rest the dough for 30 minutes.

Roll dough on a floured surface like a pencil-thick log. Cut into 4 inches

long. Twist two logs together and place on a greased baking sheet. Do
the same for the remaining logs and rest the shaped dough for 30

minutes.

In a wok, heat oil till boiling point. Fry twisted bread till golden brown.

Make the glaze in a casserole. Boil the water and sugar until it

becomes thick. The syrup should not be dripping when tested with a
spoon.

Quickly glaze twisted bread with the syrup and allow to cool. Put in a
container or jar to maintain its crisp.

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