Step #1 Preheat oven to 350°F
In a clean mixing bowl, mix & mix dry ingredients (flour, sugar, berberé, & salt).
Step #2 Slowly add the water & mix so as to form a thick paste.
Step #3 Remove the mixture from the bowl & knead it on a lightly-floured surface for a few mins to form a thick dough.
Step #4 Add the softened butter & knead for an extra five mins.
Step #5 Let the dough rest in a cool place for ten mins.
Step #6 Divide the dough into handful-size pieces & roll these into long "pencils" not quite as thick as your small finger.
Step #7 Cut these rolls into pieces (scissors can be used), each piece no longer than the width of your finger.
Step #8 Heat an ungreased skillet over a medium heat.
Step #9 Place enough of the uncooked dabo kolo in the skillet to loosely cover the bottom.
Step #10 (They may have to be cooked in batches.
Step #11 ) Cook over med-heat/flame, stirring periodically, until they are lightly browned on all sides, -- OR -- Arrange on a baking sheet.
Step #12 Bake in a hot oven for twenty to thirty mins, stirring or shaking the pan a few times to prevent sticking.
Step #13 When done, remove this from oven & allow this to cool completely.
Step #14 Store in dry air-tight containers.
Step #15 **A more traditional way of making Dabo Kolo is to mix the flour & warm water to form dough then cook the dough on a skillet or griddle, stirring constantly with a wooden spoon until it forms itself into balls, then continuing to cook them until they are browned.
Step #16 While still hot they are seasoned with spices & butter, then after being allowed to cool they are stored.
Step #17 **"Americanized" dabo kolo can be made by substituting ground cayenne pepper or red pepper for the berberé spice mix, though this would not suffice in Ethiopia.
Step #18 Vegetable oil can be used in place of the butter.
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