Name: Mastering the Art of Fricassée Cake Preparation
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Tunisian
Ingredients: For the Yeast Dough:; 2 cups all-purpose flour; 1/4 cup sugar; 1 packet (2 1/4 teaspoons) active dry yeast; 1/2 cup warm water; 1/4 cup milk; 2 tablespoons unsalted butter, melted; 1/2 teaspoon salt; Oil, for deep-frying; For the Syrup: 1 cup sugar; 1/2 cup water; 1 tablespoon lemon juice; 1 teaspoon orange blossom water (optional); For the Filling (Sweet Version): 1 cup chopped mixed fruits (such as apricots, dates, apples); Honey, to taste; Ground cinnamon, to taste

Prepare the Yeast Dough:
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes, or until it becomes frothy.
- Add the flour, milk, melted butter, and salt to the yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Syrup:
- In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until slightly thickened.
- Remove from heat and stir in the orange blossom water if using. Set aside to cool.
Form and Fry the Cakes:
- Once the dough has risen, punch it down and divide it into small balls, about the size of a golf ball.
- Flatten each ball slightly and fill with a small amount of the mixed fruits. Pinch the edges together to seal, then gently shape back into a ball.
- Heat oil in a deep fryer or large, deep pan to 350°F (175°C). Fry the dough balls in batches, turning occasionally, until golden brown and cooked through, about 3-5 minutes.
- Remove with a slotted spoon and drain on paper towels.
Soak the Cakes:
- While still warm, dip the fried cakes into the syrup, ensuring they are well coated.
- Place on a serving dish and sprinkle with honey and ground cinnamon to taste.
Serve:
- Allow the cakes to soak in the syrup for at least an hour before serving. This ensures they absorb the flavors and remain moist.
- Serve as a delightful dessert that balances the lightness of the dough with the sweetness of the syrup and the richness of the fruit filling.

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Ingredients

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