Mānuka Honey-Glazed Parāoa Parai
Parāoa Parai is a traditional Māori fried bread, often served at hākari (feasts) on the marae for Matariki. Golden and crispy on the outside and perfectly light and fluffy on the inside. Served with a mānuka honey glaze, these are an essential addition to your Matariki feast.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Parāoa Parai
- 1 cup milk ^ at room temperature
- ¾ cup water ^ at room temperature
- 4 Tbsp oil ^
- 1 Tbsp white sugar ^
- 5 g yeast
- 1 pack plain flour
- 1½ tsp salt ^
Serve
- 40 g mānuka honey
Instructions
- Bring milk and water measure to room temperature.
- Place milk, water measure, oil, sugar and yeast in a bowl, stir to combine and leave for 5 minutes to allow yeast to activate. After 5 minutes, add flour and salt measure and stir to combine. Use your hands to knead for 2-3 minutes, until smooth and elastic. You can add a little more flour if the dough is too sticky. Cover the dough and leave to rise for about 1 hour, or until doubled in size.
- Drizzle some oil on a clean bench or surface and place dough on bench. Use your hands to press out dough into a 2cm-thick rectangle. Cut into 12 squares and leave to rise again for a further 15 minutes.
- Heat enough oil to cover the bottom of your frypan on low heat. Fry dough in batches for 3-4 minutes each side, until golden. You may need to adjust the temperature of your oil as you go, dough will take a few minutes on each side in order to cook through. If you accidentally take it out too soon, you can pop in the oven on at 160°C for a few minutes to cook through completely.
- Cut a hole in honey sachet and squeeze a little onto each bread, then use a pastry brush to glaze parāoa parai with honey. Serve immediately.
