Yum yums have been on my ‘to bake’ list for a long time. They’re a treat that I would often get back in Scotland when I was a bit younger, one that I recall being slightly transfixed with upon first trying. Akin to a doughnut, a yum yum is made from yeasted dough, but where they differ is that they have a different texture to that of a doughnut, due to the treatment of the dough. After its first rest, the dough is laminated–not with the addition of a butter block like croissant dough, but carrying out folds just with the dough itself, which creates a slightly more nuanced texture than a doughnut. The dough then rests in the fridge before shaping into the characteristic twists, which are left to rise and then deep fried. A glaze of comprised of powdered sugar, milk, vanilla and lemon juice is slicked onto the golden fried dough immediately after frying which sets to a delicious, dry-to-touch and slightly crisp shell.
They are light, incredibly moorish, and I adore them.
Keep reading with a 7-day free trial
Subscribe to Flora Manson to keep reading this post and get 7 days of free access to the full post archives.