Massa para Rissois (Dough for Rissois)
I’ve tried many different dough recipes for Rissois. Some are good, some are just bad and then you find one that you really finally click with and that is what happened when I came across one from Outras Comidas.
I think the trick is adding the lemon peel right in the beginning as the water is boiling. I never would have thought to try that and now I understand why the need for it, it really does give it a little something something.
Massa para Rissois (Dough for Rissois)1 cup of flour, really full don’t skimp
1 cup of water, not full to the top, you want about 1 finger width below the rim
Pinch of salt
1 tablespoon of butter
1 lemon peel
In a pan, add the water, salt, butter and lemon peel. Bring to a boil. Once it starts boiling, remove from the heat, take out the lemon peel and throw out.
Dump the flour into the pan all at once, stir vigorously to incorporate with a wooden spoon.
Return to the heat and continue stirring constantly, within 10 to 15 seconds the flour will be cooked and will begin to unstick from the pan.
Let it cool for a little so you don’t burn yourself. Then dump onto a working surface
and knead the dough until smooth and elastic.
Roll the dough out, you want it pretty thin just don’t tear it.
You shouldn’t need any flour if you kneaded it right. I just add a little just to be on the safe side.
Add a teaspoon or so of the filling to the dough,
cut with a circular biscuit cutter or just use whatever you have available, again I went with my mason jar lid.
Fold the dough over and pinch sides to seal.
Dip in egg and then breadcrumbs, fry in very hot oil just so it turns brown quickly but doesn’t allow the dough to tear. Enjoy
For the full recipe including different fillings, you can check out my previous posts Chicken Rissoles and Shrimp Rissoles, keep in mind that I used different dough recipes for those..
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