Bolognese Sfrappole
Ingredients:
- 500 g 00 flour
- 20 grams butter
- 2 eggs
- 1 dl orange juice
- 2 tablespoons brandy (optional)
- 2 tablespoons sugar
- salt to taste
- qb peanut oil or pork lard
- qb icing sugar
Preparation:
- pour the 00 flour into a fountain shape on 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
- start mixing everything first with a fork then, when the eggs have absorbed the flour, you can continue by hand
- knead the ingredients well, working the dough for a long time, until it is smooth and soft
- form a ball, wrap it in cling film and let it rest for at least 30 minutes
- roll out the pastry as thinly as possible with a rolling pin and cut strips about 1.5 cm high which will be rolled up to form a spiral when you throw them into the boiling oil or, if it's easier for you, cut rectangles of pastry and make small incisions inside with the blade of a knife
- fry the sfrappole, a few at a time, in plenty of peanut oil or boiling lard, turning them halfway through cooking: they should be crunchy, but still light in colour
- remove them from the pan and drain them on a sheet of absorbent paper
- sprinkle them with plenty of normal icing sugar or, if you like, with vanilla icing sugar.
Advice:
- the dough strips must be very thin
- sfrappole can be stored for several days in a dry place
- you can replace the 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!