Ingredients
Italian Crostoli
- 300 g plain flour
- 2 eggs
- 1 egg yolk
- 40 g sugar
- 40 g Butter, Softened
- 1 tablespoon brandy, Or Vodka
- 1 tsp vanilla extract
- 2 cups Oil for frying, Rice bran, canola etc
- icing sugar for dusting
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add all the ingredients to the
"Closed lid" and combine 20secs/sp5
2. Knead
"Dough mode" 3 mins. Mixture may look crumbly.
3. Tip out onto a silicone mat and bring dough together into a ball, then flatten into a disc. Place in the fridge for 30 minutes.
Roll and prepare dough for Crostoli:
1. Break off about 1/4 of the dough and flatten with your hand.
2. Pass it through the widest setting of your pasta roller and continue rolling the dough gradually easing it through to the thinnest or second thinnest setting. It needs to be slightly translucent. Too thin and it will break too easily when cooked. Too thick and it will absorb too much oil while cooking.
If you don't have a pasta machine, roll it as thin as possible by hand.
3. Cut the dough into 5cm strips and if you like, cut a slit in the middle and pass the end through as per my photo or leave it whole.
4. If you have a deep fryer, set it to around 170C. Otherwise warm the oil in a deep sided frypan until it is nice and hot.. but not smoking!
5. Place a few strips at a time in the hot and flip over after 10-15 secs, depending on the heat of your oil.
Continue to Cook briefly on this side.
They burn quickly so keep a close eye on them. You want them lightly golden.
6. Place cooked Crostoli on a large tray lined with paper towel to drain. Continue.
At this stage you can cook as many as you like or place the uncooked dough in the fridge for a day or two. Or freeze it.
7. When cool, dust generously with sifted icing sugar. Repeat before serving.
These will easily keep for at least 4 weeks if stored in an airtight container.
How to:
Tip
Allow yourself plenty of time to make these. It's best to work like a "production line" with these.
Don't take your eyes of them while frying they go from perfect to burnt in a matter of seconds. You may need to experiment with dough settings and oil temperature to get it perfect.
They make beautiful gifts presented in gift boxes for Christmas 🎄
"Thermify me" and "Thermify me Breadwinners" your go to source for great recipes and cooking inspiration 🥰
Adapted from a recipe by
marcellinaincucina.com
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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