Italian Fried Twists
|Cake flour||3 Cup (48 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Brandy/Amaretto /orange flavored liqueur||4 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (for deep frying)|
|Powdered sugar||To Taste|
1. In amedium bowl, combine cake flour, granulated sugar, and salt. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, fn a small bowl, beat eggs and 2 tablespoons brandy until well blended. Make a well in center of flour mixture; pour egg mixture into well. With a fork, stir until a smooth dough forms, adding more brandy if necessary. Knead dough into a ball and refrigerate 30 minutes.
2. Divide dough into thirds. Between pieces of floured wax paper, roll out one third of dough to make a 9 x 18-inch rectangle. With a sharp knife or pastry wheel, cut rectangle into 3-inch squares. Cut a lengthwise slit down center of each square starting 1/2 inch from one comer and ending 1/2 inch before opposite corner. Gently lift one end of square close to slit and pull it through slit to twist dough. Repeat with remaining squares.
3. In a deep-fat fryer or large heavy saucepan, heat 4 inches of oil to 375°F. on a deep-fat thermometer. Fry dough twists, several at a time, 1 to 2 minutes, or until they are golden brown.
4. With a slotted spatula, remove fried twists to paper towels to drain. When twists are cool, sprinkle with powdered sugar and store in a tightly covered container.