Italian Wine Cookies Deep Fried Recipes

CENCI DI CARNEVALE (ITALIAN FRIED PASTRIES FOR CARNIVAL)

Steps:

• Put the flour, sugar, baking soda, salt and orange zest in a bowl and stir until fully combined. Add the butter and crumb it into the flour using your hands until it resembles breadcrumbs. Make a well in the centre of the flour for the liquids.
• In a small bowl mix the eggs, vanilla and liqueur together. Pour them into the flour mixture and stir to combine everything together with a fork.
• Once a rough dough starts to form, use your hands to knead it for 5-10 minutes until smooth and elastic. Wrap it in plastic wrap and leave it to rest for 30 minutes.
• Once rested, cut the cenci dough in half (wrap one half back up in plastic wrap). Flatten the piece of dough so it's thin enough to fit through the widest setting on your pasta machine.
• Sprinkle your work surface and pasta machine with a little flour. Pass the dough through the widest setting then continue to pass the dough through your machine whilst going up one number at a time until the dough is almost paper-thin. You may need to cut the dough in half if it gets too long so it's easier to manage.
• On most pasta machines number 0 is the widest setting and number 9 is the thinnest. I go up to number 8. The thinner the dough the crispier your cenci will be.
• Using a knife of fluted pasta cutter cut the cenci into strips about 2 inches wide then cut a slit in the middle of each one making sure not to cut all the way to the edges. This is a traditional way of cutting them but you can cut them into any rough shape you like.
• Heat the sunflower oil in a large heavy-bottom based pan, the oil should be around 2 inches deep.
• If you have a sugar thermometer it should be around 180-190C (350-375F). If not test a small piece of dough, if lots of bubbles surround the dough and it turns golden within a few seconds, the oil is ready.
• Fry the cenci in batches for a few seconds on each side until golden brown and bubbly. Drain them on kitchen paper as you go.
• Once cooled, arrange them on a serving plate and dust with powdered sugar.

WINE COOKIES (ORIGINAL ITALIAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
• Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

ITALIAN SFRAPPOLE FRIED COOKIES

Steps:

• Place the flour on a wooden board and make a well in the center.
• Break the eggs into the well and beat lightly with a fork.
• Add the butter, sugar, rum and wine and mix thoroughly with the eggs.
• Using your hands, gradually incorporate the flour, starting from the inside of the well.
• Work the dough into a ball.
• Cover and refrigerate for 20 to 25 minutes.
• Roll out the dough on a lightly floured surface until 1/4 inch thick.
• Using a pastry wheel or sharp knife, cut the dough into strips 3/4 inch wide and 6 or 7 inches long.
• Tie the strips in knots or pin in bows.
• Pour oil into a large saucepan or deep fryer until 2 inches deep.
• Heat the oil to 375°F.
• Using a slotted spoon, lower the bows a few at a time into the hot oil.
• Turn the bows while cooking.
• When golden brown on both sides, remove and drain on paper towels.
• Arrange the bows on a platter and dust with powdered sugar, or drizzle with some honey.
• Vogue Entertaining.