Home Pizza Fried Ribbon Cookies (Crostoli) Recipe

Fried Ribbon Cookies (Crostoli) Recipe

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In Padova, Treviso, and Venice (and elsewhere in Italy) sugar-dusted mounds of those fried cookies are served at weddings and vacation celebrations. They’re important at pre-Lenten festivities celebration. In the Veneto, it simply wouldn’t be Carnevale with out a number of crostoli!



At our home, these are a favourite deal with all 12 months round. The dough is simple to combine within the meals processor and its enjoyable for the entire household to make little ribbons and tie them in a knot. Make the cookies a number of days prematurely, when you favor, and powder with sugar simply earlier than serving.

Total time: 1 Hour, 30 Minutes

Yield: About 40 cookies

Ingredients

  • 6 tablespoons very gentle butter
  • 1/three cup sugar
  • half of teaspoon salt
  • 1/four cup milk
  • 1 massive entire egg
  • 1 egg yolk
  • three tablespoons darkish rum
  • 1-1/2 tablespoons contemporary lemon juice
  • Finely grated zest of a lemon, about 2 teaspoons
  • Finely grated zest of an 1 orange, about 2 tablespoons
  • 2 ¼ cups flour
  • 6 to eight cups vegetable oil for frying, or as wanted
  • 2 tablespoons powdered sugar or as wanted

Directions

  1. Blend the butter, sugar, and salt in a meals processor. Add the milk, egg and yolk, rum, lemon juice, and citrus zests and course of all the pieces collectively till easy. Scrape down the edges of the bowl, dump in the entire flour and course of in pulses till the dough comes collectively. Clean the bowl once more and pulse a number of extra occasions to combine totally.
  2. Scrape the dough out onto a calmly floured work floor and knead briefly right into a gentle easy ball. If it’s sticky, knead in additional flour in small quantities. Wrap the dough tightly in plastic and chill for 30 minutes to an hour. (You can preserve it refrigerated as much as a day however let it return to room temperature earlier than rolling.)
  3. Cut the chilled dough in half and work with one piece at a time. Flatten the dough on a calmly floured work floor and roll it out to a tough sq. form, roughly 16-inches on a aspect. Trim the perimeters of the sq. and with the fluted cutter, divide it into 10 strips, about 1-1/2 inches large. Cut throughout all of the strips within the center to type 20 ribbons, every about 7-inches lengthy (although they shrink after you narrow them).
  4. One at a time, tie every ribbon right into a easy overhand knot. If vital, stretch the ends gently in order that they’re lengthy sufficient to knot. Place the knotted crostoli on a sheet pan lined with parchment or wax paper as you’re employed, leaving room between them in order that they don’t stick to one another. Roll out the second piece of dough; lower and tie ribbons the identical manner.
  5. Meanwhile, pour vegetable oil within the pan to a depth of 2-inches or a bit extra. Set over medium warmth to progressively attain frying temperature. When you’re prepared to begin frying, elevate the warmth and check the oil by dropping in a scrap piece of dough: the fats ought to bubble actively across the dough however it shouldn’t get darkish rapidly. (If you’ve got a frying thermometer, warmth the oil to 350°. And you should definitely use lengthy dealt with instruments, scorching pads and warning when deep frying.)
  6. Using long-handled tong, rapidly drop the primary batch of crostoli into the fryer—elevate the warmth to return the oil to frying temperature. Don’t crowd the cookies—fry solely 10 or 12 at a time in a 10-inch diameter pan. The cookies first drop to the underside however quickly float to the floor. Turn them continuously with tongs and a spider or slotted spoon, to cook dinner evenly.
  7. Fry the crostoli for four minutes or so, as they shade progressively to darkish gold. Adjust the warmth as wanted to keep up oil temperature and stop too speedy browning. When crisp and golden throughout, raise them from the oil with a spider or spoon, drain off oil, then lay them on layers of paper towel to chill. Fry the remaining crostoli in batches the identical manner; drain and funky. Store in a sealed cookie tin or plastic container and preserve them dry.
  8. To serve, pile crostoli on a serving plate in a heaping mound. Put the powdered sugar in a small mesh sieve and mud generously over the cookies.



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