Fried dough shards – Crostoli

Ingredients for 10 servings:

• 1 ½ liters of frying oil
• 40 g butter or margarine
• 20 g candied orange peel
• 2 eggs, size S
• 30 g rum
• 70 g sugar, fine
• 1 tbsp vanilla concentrate
• 360 g flour
• 6 tbsp sugar, fine
• 1 tsp, crushed cinnamon powder, optional

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

A sweet, crispy treat for all ages. Recipe from Friuli/Trentino, Italy.

Heat the margarine in a double boiler to 40°C (104°F). Finely chop the candied orange peel and place it in a blender along with 1 egg, the rum, and the vanilla concentrate. Blend at full speed for 1 minute. Combine all ingredients, from the margarine to the vanilla concentrate, in a mixing bowl and whisk until fluffy. Add the flour and knead with a dough hook until smooth. Let it rest for 15 minutes. Cut the dough into strips and roll them out thinly, ideally using a pasta machine. Cut the strips into diamond-shaped pieces using a pastry wheel and cut a slit in the middle (see photo). Heat the frying oil in a deep fryer or wok to 160–170°C (320–330°F). Fry the dough pieces on both sides until light brown. Drain on kitchen paper and sprinkle with very fine sugar or a sugar-cinnamon mixture. Serve warm and enjoy.