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Who doesn't love fried pastries? Soft or crunchy, we love them all, as they are so addictive, freshly fried and sprinkled with icing sugar.
They are always made of basic ingredients such as eggs, sugar, flour and butter, and scented with aromatic citruses and a dash of some liqueur.
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Who doesn't love fried pastries? Soft or crunchy, we love them all, as they are so addictive, freshly fried and dusted with some icing sugar on the top. They are always made of basic ingredients such as eggs, sugar, flour and butter, and scented with aromatic citruses and a dash of some liqueur.
The dough comes together quickly but leave some time for rolling out and shaping knots. You will be rewarded with a bunch of deliciously warm pastries you can pair great with a cup of tea.
You should also try our fried pastries made with chestnut flour, super delicious treat.
Making the dough for sweet pastry knots is so easy and quick. First whisk EGG, EGG YOLK, SUGAR and pinch of SALT in a medium bowl then add melted butter, rum and grated orange or lemon zest and whisk briefly again. Now, sift in PLAIN FLOUR while stirring until the dough is formed.
Lastly, knead the dough on a lightly floured work surface for a few minutes (until it's compact and shiny). That's it - so simple! Leave the dough to rest (wrap in a cling film to prevent drying out of the dough) for 20 minutes at room temperature.
The crunchiness is what makes these sweets unique, so the most important thing is to roll out the dough very thinly, to 1mm.
For this you will need a proper rolling pin and slightly dusted work surface. Half the dough and roll out each piece to rough rectangle (30x15cm). Using a flutted pastry wheel, cut the dough vertically into strips about 1.5cm wide. Tie a knot loosely in the middle of each strip. Our sweet pastries are ready to be cooked!
For frying these little pastries you will need a deep frying pan or sauté pan. Fill with the enough sunflower oil for deep-frying then heat to 180°C (356°F).
If you don't have a kitchen thermometer on hand, just drop a small scrap of the dough into the oil - if it start to sizzle immediately, the oil is ready for frying.
Cook 3-4 pastries at the time - they should become lightly brown and crunchy. Remove them to the plate lined with kitchen paper and once slightly cool dust with icing sugar. Enjoy immediately!
All sweet fried pastries are the best eaten immediately, just upon frying. The simplicity is always the best - sprinkle them with some icing sugar and serve along a cup of tea. Serve them with melted chocolate or caramel sauce or with a spoon of your favourite jam and you have a great dessert!
They also pair great with any creamy dessert, such as homemade pudding or silky panna cotta. We are sure that in any case, you won't be able to stop at just one!
CATEGORIES: PASTRIES & TARTS, FRIED DESSERTS, ITALIAN INSPIRED
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