Crostoli

Name: Crostoli - In collaboration with Julia Morat
Total time: 50 min
Ingredients: FOR THE DOUGH; 320 g Soft wheat flour type 0 no. 2; 35 g sugar; 2 pinch salt; 2 medium eggs, room temperature; ½ vanilla pod (seeds); 50 g grappa; 35 g butter, melted; ADDITIONALLY; 1 l peanut oil; q.s. powdered sugar

In collaboration with Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/crostoli

Total time

50 Minutes

Baking/cooking time

20 Minutes

Rest time

30 Minutes

Difficulty

normal

Ingredients

for approx. 80 crostoli

Portions

		FOR THE DOUGH
320	g	Soft wheat flour type 0 no. 2
35	g	sugar
2	pinch	salt
2		medium eggs, room temperature
	½	vanilla pod (seeds)
50	g	grappa
35	g	butter, melted
		ADDITIONALLY
1	l	peanut oil
	q.s.	powdered sugar

Preparation

Place the flour on the work surface, add the sugar and salt, mix, and form a well in the center. Add the eggs and vanilla seeds to the well and whisk with a fork. Add the grappa, continue mixing brief-ly with the fork, then pour in the melted butter. Knead everything by hand until a homogeneous dough forms. Wrap the dough in plastic wrap and allow to rest in the refrigerator for 30 minutes.
After the resting time, cut off one quarter of the dough and wrap the remaining dough again in plas-tic wrap, as it dries out easily. Roll out the dough until it reaches a thickness of 6–7 mm, then fold it over itself several times until a square forms. Roll out again into a large, very thin square (approx. 1 mm thick). Alternatively, use a pasta machine.
Trim the edges with a fluted pastry wheel, then cut the dough into rectangles of approx. 10 × 4 cm. Make a lengthwise slit in the center of each rectangle, leaving approx. 2 cm intact at the edges. Gen-tly stretch each rectangle by hand so that the slit opens slightly, then thread one end through the slit to form an elongated knot. Place the shaped pieces on a baking tray lined with parchment paper. Proceed in the same way with the remaining dough.
Heat the oil in a deep pot to 170 °C (338 °F). Fry the dough pieces in small batches for 30–40 sec-onds per side until golden. Remove the crostoli with a slotted spoon and place side by side on paper towels to absorb excess oil.
Once cooled, dust generously with powdered sugar and serve. Store the crostoli in paper bags or a glass container in a cool, dry place; they keep for up to one week.

Tip Crostoli dough dries out quickly. To prevent this, roll out and fry one half of the dough first, then proceed with the second half.

In collaboration with @passionecoooking