The Kravat- Bowtie Cookie- is a light and crispy candy in the shape of a bowtie. This traditional deep-fried little treat made simply with flour, egg and sugar is addictive and irresistible to young and old.
Kravat, which was once very popular all over the islands, derives from the French ‘cravatte’ meaning a tie. And one would expect the shape of the kravat to be more like a tie, when in fact, its shape is that of a thin rectangular leaf twisted in its center to resemble a brittle bowtie which, in French, is ‘noeud papillon’ (lit. butterfly knot) and in Creole kravat sat meaning a small bowtie made for a cat!
Kravat est une friandise!
In the classical French cuisine, the kravat – bowtie cookie-will be categorised as a ‘friandise’. Friandise is a small pastry or piece of confectionery that is eaten with your fingers. It is most often sweet, and sometimes contains, in addition to sugar, various dyes. In Québec, Canada, where there was a major French influence, the term ‘friandise’ is also used to mean ‘bonbons’ which in English means sweets or candy.
Cravates, Cravat and Kravat in the Indian Ocean
Kravat is also made in Réunion Island as well as in Mauritus.
In Réunion it is called ‘bonbons cravates’ and the recipe is very different although the shape is the same. The ingredients include all purpose flour, rice flour, salt and yeasts and also orange blossom water. The ‘bonbon cravates’ are dipped in a sugar syrup or honey syrup flavoured with vanilla before being served.
In Mauritius it is called ‘gâteau cravates’ or gato cravat. They reckon it is of Chinese origin. The ingredients include all purpose flour, salt or sugar, baking powder, and butter. Like in Réunion Island, the gato cravat are also dipped in a sugar or honey syrup flavoured with vanilla before being served
Kravat Sale– Savoury Cravate
Both countries also have a kravat sale or savoury kravat, whereby the sugar is replaced with salt and spices, including cracked pepper and ginger powder, where as in Seychelles we have traditionally had only kravat dou– the sweet Kravat.
How do we prepare the Seychellois Kravat?
Prepare the dough
The first step is to sift flour into a large bowl and make a well in the centre.
Add the baking powder, oil and egg. Incorporate very well. Once all oil and the egg are properly incorporated in the flour, add water a little at a time until you get a soft dough. Remove the dough from the bowl, place on a floured working top and knead for about two minutes until it becomes smooth and non sticky. Place the dough in a bowl and cover with a clean cloth and allow it to rest for about 15 minutes.
Why Do We Rest the Dough?
We rest the dough because we want to fully develop the gluten that is formed in the dough. Gluten helps foods maintain their shape, acting as glue that holds food together and it is formed when two of the wheat’s native proteins, glutenin and gliadin, come in contact with water. The mixing and the kneading assist in speeding the hydration process and assist in the development of the gluten. The resting allows the gluten to fully form and bond.
Cut the dough
Remove the dough from the bowl and place it on a floured top. Roll out dough to about 0.5cm thick , 25m long and 20 cm wide and cut into small rectangles 10cm long x 3.5cm wide. Then make a vertical incision about 3 cm long through the centre of each piece of dough.
Push one end of the rectangle through the central incision to form a ‘bow-tie’ or a butterfly knot. You may decide to make two insertions to give you a tighter bow.
Shape all the pieces in a similar way while you heat oil in a large frying. I suggest you use a flat bottom pan in order to minimse the curling of the kravat that will happen if you use a wok. You want your karavat to be as straight as possible.
Finishing the Kravat
Fry the kravat a few at a time until golden brown. Once they are cooked, remove them with a perforated spoon and place them on a paper towels, sprinkle with some caster sugar and allow to cool completely. They are best enjoyed cold because that is when they become very crispy.
You can store your kravat in an airtight container and they will keep for quite a while.
Here is the recipe for Kravat- Bowtie Cookie
The Kravat- Bowtie Cookie- is a light and crispy candy in the shape of a bowtie. This traditional deep-fried little treat made simply with flour, egg and sugar is addictive and irresistible to young and old.
- 125 g all purpose flour
- 3 tsp white sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- ¼ tsp baking powder
- 15 ml cold water
- 1 egg
- Vegetable oil, for frying
-
Sift flour into a large bowl and make a well in the centre.
-
Add baking powder, oil and egg. Mix with your fingers and incorporate very well.
-
When properly incorporated, add water a little at a time until you get a soft dough. If dough is too sticky sprinkle a little more flour on it . Remove the dough from the bowl and knead for about two minutes to form a smooth, non sticky dough.
-
Rest dough for about 15 minutes
-
Roll out dough to about 0.5 cm thick, 25 cm long and 20 cm wide, and cut into small rectangles 10 cm long x 3.5 cm wide.
-
Make a vertical incision about 3 cm long throughthe centre of each piece of dough.Push one end of the rectangle through the central incision to form a ‘bow-tie’or a butterfly knot. Flaten the ends to minimise the curling that occurs duringthe frying process.
-
Shape all the pieces in a similar way while you heat oil in a large frying.
-
Gently drop the kravat one by one and fry until golden brown.
-
Remove from hot oil and place them on a paper towel
-
The kravat are best enjoyed completely cold with a sprinkle of caster sugar. They can be stored in an airtight box and they will keep for a long time.
The kravat can be made with either one insertion in the central incison or two insertions.
You may also decide to fold two kravat together to give you a double bow.
If you wish to give your kravat that tropical flavour, why not mix a sprinkle of cinnamon powder in your caster sugar.
Do not add too much baking powder because you kravat will puff up too much.
I suggest you use a flat bottom pan in order to minimise the curling of the kravat that will happen if you use a wok. You want your karavat to be as straight as possible.
Did you make this recipe?
I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
LEAVE A COMMENT
Your email address will not be published
