Bolognese Sfrappole

Ingredients:

• 500 g all-purpose flour
• 20 grams butter
• 2 eggs
• 1 dl orange juice
• 2 tablespoons brandy (optional)
• 2 tablespoons sugar
• to taste salt
• to taste peanut oil or pork lard
  
• to taste powdered sugar

Preparation:

1. pour the 00 flour in a fountain shape onto the pastry board. Add a pinch of salt, 2 tablespoons of sugar, 2 eggs, the softened butter, 1 deciliter of fresh orange juice and, if you like, 2 tablespoons of brandy
   
2. Start mixing everything first with a fork, then, when the eggs have absorbed the flour, you can continue by hand
3. knead the ingredients well, working the dough for a long time, until it is smooth and soft
4. form a ball, wrap it in cling film and let it rest for at least 30 minutes
5. roll out the dough as thinly as possible with a rolling pin and cut strips about 1.5 cm high that will be rolled into a spiral when you throw them into boiling oil or, if it's easier for you, cut rectangles of pastry and make small incisions with a knife blade inside
6. fry the sfrappole, a few at a time, in abundant peanut oil or boiling lard, turning them halfway through cooking: they should be crispy, but still light in color
   
7. remove them from the pan and drain them on a paper towel
8. dust them with plenty of regular powdered sugar or, if you like, with vanilla powdered sugar.

Tips:

• the strips of dough must be very thin
• sfrappole can be stored for several days in a dry place
• you can substitute brandy with another liqueur of your choice (for example, anise).

A traditional Bolognese dessert perfect for a snack or as a dessert to pleasantly conclude a lunch or dinner.

Enjoy your meal!

Don't have the desire or time to make this recipe? Buy our Artisanal Bolognese Sfrappole Lina Sapori e Delizie