I found a new recipe for making the fried pastry dough known as Bow Ties. In Slovenian it's called Fancati, and I've posted that recipe before, but I wasn't happy with that recipe...it was too bland for me. So I went online and Googled "Fried Pastry Dough," and found this recipe at http://recipesitalian.com/crostoli/ . Here's the recipe:
Ingredients
* 3 eggs
* 3 tablespoons sugar
* 1/4 cup milk
* 1/4 cup light rum
* 3 tablespoons butter, melted and cooled
* 1 teaspoon grated lemon zest
* 1/4 teaspoon salt
* 3 1/2 to 4 cups all-purpose flour
* Vegetable oil
* Confectioners sugar
Preparation
Beat eggs and sugar in medium bowl until light and foamy. Stir in milk, rum, butter, zest and salt. Place 3 1/2 cups flour in large bowl and make well in center. Pour egg mixture into well. Stir with fork until mixture cleans sides of bowl; gather into a ball. If dough is sticky, gradually work in as much of the remaining flour as needed. Knead on lightly floured surface until smooth and pliable, 8 to 10 minutes.
Divide dough into 4 equal pieces, cover with plastic wrap and let rest in the fridge for 30-60 minutes.
Working with 1 piece at a time, roll out on lightly floured surface into thin sheet about 1/16 inch thick. Cut with fluted pastry wheel into 6×1 inch strips. Slit centers.
Heat oil in large saucepan to depth of 3 inches. Fry crostoli, a few at a time, turning once, until golden, about 2 minutes. Drain on paper toweling; cool. Sprinkle with confectioners sugar. Makes about 8 dozen. Store in tightly covered container. (A hand cranked pasta machine can be used to roll out dough).
Here's how they turned out:
The pasta machine really makes all the difference in how nice these come out. I feed them through all the way down to setting #2, which is about 1/16" thin.
Ingredients
* 3 eggs
* 3 tablespoons sugar
* 1/4 cup milk
* 1/4 cup light rum
* 3 tablespoons butter, melted and cooled
* 1 teaspoon grated lemon zest
* 1/4 teaspoon salt
* 3 1/2 to 4 cups all-purpose flour
* Vegetable oil
* Confectioners sugar
Preparation
Beat eggs and sugar in medium bowl until light and foamy. Stir in milk, rum, butter, zest and salt. Place 3 1/2 cups flour in large bowl and make well in center. Pour egg mixture into well. Stir with fork until mixture cleans sides of bowl; gather into a ball. If dough is sticky, gradually work in as much of the remaining flour as needed. Knead on lightly floured surface until smooth and pliable, 8 to 10 minutes.
Divide dough into 4 equal pieces, cover with plastic wrap and let rest in the fridge for 30-60 minutes.
Working with 1 piece at a time, roll out on lightly floured surface into thin sheet about 1/16 inch thick. Cut with fluted pastry wheel into 6×1 inch strips. Slit centers.
Heat oil in large saucepan to depth of 3 inches. Fry crostoli, a few at a time, turning once, until golden, about 2 minutes. Drain on paper toweling; cool. Sprinkle with confectioners sugar. Makes about 8 dozen. Store in tightly covered container. (A hand cranked pasta machine can be used to roll out dough).
Here's how they turned out:
The pasta machine really makes all the difference in how nice these come out. I feed them through all the way down to setting #2, which is about 1/16" thin.