Step #1
Using the ingredients indicated, make up a well developed dough, cover and rest for 10 minutes. Roll out to a 37½ x 30cm (15 x 12 inch) sheet. Spread two thirds of the dough with the margarine, fold uncoated dough over half the coated area, then fold again into three. Cover and rest for a further 10 minutes.
Step #2
Roll out again to a 37½ x 30cm (15 x 12 inch) sheet and fold as before into three. Cover and rest for 10 minutes. Roll out again to a 15 x 45cm (6 x 18 inch) sheet and fold the two ends to the centre and fold again in the same direction to give four layers. Cover and rest for 10 minutes. Roll out again to approximately 15 x 48cm (6 x 18 inch) and cut into 16 x 3cm (1 inch) wide strips.
Step #3
Cut each strip lengthways down the centre leaving approximately 1cm (half an inch) uncut at either end. With the fingers, slightly separate the two sides and then twist the dough into a spiral shape. Place on to a well oiled tray. Repeat for all 16 pieces. Cover with a clean, damp tea-towel
Step #4
; lightly oiled plastic or polythene and Prove in a warm place for 25-35 minutes or until doubled in size.
Step #5
Whilst the dough pieces are proving, make up the lemon icing using the ingredients indicated above. Remove cover. Fry each yum yum in oil preheated to 180 - 190°C for 1½ - 2 minutes on each side or until golden brown.
Step #6
Remove from oil and whilst still hot brush each with a liberal coating of the lemon water ice. Repeat until all 16 yums yums have been completed. Place on a cooling wire and cool completely.
