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Italian Fried Twists

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Ingredients
  Cake flour 3 Cup (48 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Butter 3 Tablespoon
  Eggs 3
  Brandy/Amaretto /orange flavored liqueur 4 Tablespoon
  Vegetable oil 2 Cup (32 tbs) (for deep frying)
  Powdered sugar To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Servings: 
6

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