1. In a large bowl, weigh out the flour, salt and yeast.Lightly rub the salt and yeast into the flour onopposite sides of the bowl, then rub in the sugar.
2. Add the diced butter to the flour and don’t rub it in– you don’t want it like breadcrumbs. Just lightlystir the butter into the flour.
3. Add the water and the egg to your mixture and mixusing a wooden spoon until it begins to cometogether. Then, use your hands to mix until yourdough has mopped up all the flour. Cover yourbowl with clingfilm (or a wet tea towel) and rest forat least 30 minutes at room temperature.
4. Once the dough is rested, it’s time to laminate.Flour a work surface and roll your yum yum doughout into a long rectangle. Turn your rectangle sothe long side is facing you. Take both ends, andfold them into the middle. Then, close the wholething like a book. Roll out again and repeat thewhole folding process until your lumps of butterhave disappeared, about 2–4 times. Wrap yourlaminated dough in cling film and put in the fridgefor another half an hour to rest.
5. Once rested, roll your dough out one final time ona floured surface into a big rectangle. Cut intostrips of your desired size. To each strip, make a cutdown its length, but leaving at least 2.5cm attachedat both ends. Twist this round into a yum yumshape as shown overleaf.
6. Leave to rest on an oiled surface in a warm placefor at least an hour, until doubled in size. Near theend of the rest, make the icing by mixing the icingsugar and water. Then, heat your oil in a large heavy-bottomed pan (or deep fryer) to 170°C.
7. Fry your yum yums until a golden brown on eachside. As soon as they’re done, remove from the oil and brush liberally with the icing. Leave to coolcompletely on a cooling rack before enjoying.
Time spent in the kitchen: 10–15 minutes • Time taken altogether: overnight, plus 4–18 hours
