You could try using other spices, as well, including cinnamon or allspice. [3] X Research source Use up to 2 tsp (10 ml) cinnamon and 1/2 tsp (2. 5 ml) allspice. Similarly, you can use spice blends that combine nutmeg and spices with similar flavor profiles, but you will need to vary the amount based on the proportions of each spice used within the blend. Mix the ingredients together with a mixing spoon or whisk.
The butter must be softened and cut into small cubes before you add it to the dry ingredients. Instead of simply stirring the butter into the other ingredients, you need to press the butter into the ingredients so that it can come into contact with the dry ingredients at a better pace. This is easiest to accomplish with a pastry blender or fork. If neither of these options is available to you, you could also use your hands.
For a slightly different twist on the traditional flavor, consider using coconut extract instead of vanilla.
You could also try adding the wet mixture a little at a time, mixing after each addition. Form a well in the middle of the dry ingredients and pour one-third of the egg yolk mixture in the center. Mix completely, then add another one-third and mix again. Repeat with the remaining egg mixture.
You should also lightly dust your hands with flour as you work with the dough. Otherwise, they might stick and create more of a mess.
If the dough seems firm enough, you might be able to skip this step, especially if you can work fast. Chilling the dough allows it to harden up a little, which can make it easier to work with in the long run and less likely to stick to surfaces.
Try to keep the dough in the shape of a rectangle as you roll it out. If there are uneven edges, use a knife to trim them away before cutting the main part of the dough into pieces. The scraps of dough should be re-kneaded together and re-rolled after you form pieces from the main portion. Cut additional pieces from these scraps once you roll the scraps back into a workable form.
You could make the pieces a little bigger, if desired, but keep in mind that larger pieces will take longer to cook.
To form 2 inch (5 cm) squares, cut the flattened rectangle of dough into 2 inch (5 cm) strips with a knife or pizza cutter. Cut another set of 2 inch (5 cm) strips crosswise, forming the squares.
The saucepan or skillet you use must have a heavy bottom and deep sides to prevent as much hot oil splatter as possible. Check the temperature of the cooking oil using a candy thermometer or a frying thermometer. If you do not have a thermometer, you can check the approximate temperature of the oil by tossing a small piece of dough into it. If the oil immediately begins to sizzle, the oil should be ready.
The small squares will usually only need 3 to 5 minutes. They may not need to be turned during the cooking process, either. The knots may need a bit longer, from 6 to 8 minutes. Use a slotted spoon or tongs to gently flip them over once, after the bottom begins to brown, so that both sides will cook evenly. Watch the temperature of the oil as you cook the chin chin. It may rise once you remove the pieces and lower once you add them. For best results, adjust the temperature controls on your oven to consistently maintain the temperature of the oil at 350 degrees Fahrenheit (190 degrees Celsius).
Repeat the frying and draining steps until the entire batch has been cooked.
Strictly speaking, chin chin should be fried and not baked, so you cannot get a fully accurate taste by baking them. These baking instructions will give you something as close to the traditional taste as possible, though, and are a decent alternative if you are looking for a healthier, oil-free method of cooking the chin chin. Avoid using aluminum foil. If necessary, though, nonstick cooking spray can be used instead of the parchment paper.
Make sure that the pieces are kept to a single layer and are not touching. The pieces will stick together if they touch while baking, and they will not cook evenly if they overlap one another.
The pieces should not be allowed to cool completely. You simply want them to be cool enough to handle.
An easy way to dust the chin chin with powdered sugar is to use a small sieve. Hold the sieve above the chin chin and place the sugar in the sieve. Gently sift the sugar through the sieve and onto the pieces of chin chin below.
