Italian Crostoli

    Italian Crostoli


    3 people made this

    About this recipe: These are deliciously light biscuits. Thin strips of dough are shaped into knots, before being deep-fried and dusted with icing sugar. They are lightly sweet, crisp and perfect to serve after dinner or with a cup of tea or coffee.

    Makes: 72 

    • 1/2 teaspoon salt
    • 1 1/2 tablespoons sugar
    • 3 large eggs, room temperature
    • 150ml evaporated milk
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons rum
    • 450g plain flour
    • 500ml vegetable oil for frying
    • 60g icing sugar

    Prep:40min  ›  Cook:20min  ›  Extra time:20min resting  ›  Ready in:1hr20min 

    1. With an electric mixer on high speed, beat together salt, sugar and eggs until very fluffy. Stir in evaporated milk, vanilla extract and rum.
    2. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough and cover with cling film; set aside 20 minutes.
    3. Pour oil into a deep fat fryer or deep frying pan to a depth of 5cm and heat over medium heat to 180 degrees C.
    4. Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 15 x 2.5cm). With a sharp knife, make a slit in the centre of each strip and draw one end through the slit.
    5. Fry in hot oil until puffy, blistered and very light golden brown, about 1 to 2 minutes. Remove to kitchen towels to cool. Sprinkle with icing sugar. Store in an airtight container.

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