Italian Crostoli
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Serves: 60 - 80
Prep: 45 minutes
Cook: 20 minutes
Ingredients
- 2 cups plain flour
- 1 cup SR flour
- 3 eggs
- 2 tbs brandy
- 1 tbs olive oil
- 1 tbs Natvia
- 1 tbs lemon rind grated
- 1 tbs lemon juice
- 1 tsp vanilla essence
- 2-3 tbs water
- ½ cup Natvia – blitzed in the food processor into a powder, for dusting
- 2l grapeseed oil
Method
- Place the dry ingredients in a stand mixer, with the dough hook on. Combine the eggs, brandy, olive oil, lemon juice, vanilla essence. Pour into the mixer slowly and mix until it forms a shaggy dough. Roll out onto a floured surface and knead for 5-7 minutes adding water as needed, until the dough is smooth and firm. Wrap in plastic and rest for 30 minutes
- Roll out ¼ of the dough as thing as you can with a rolling pin. Or place in a pasta machine and roll into a thin sheet
- Slice into large rectangles with a fluted pastry cutter. Make an incision lengthways in the middle of each and either twist the rectangle or pull one end through the middle.-
- Heat oil to 180C
- Once the oil is hot enough Deep Fry for 30 seconds on each side. Drain on paper towel and stand until cooled.
- Sprinkle over the Natvia icing sugar and serve
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