Laura Zavan's Crostoli

Europe 1 1:10 p.m., February 11, 2023

Recipe :

For 6 people

Preparation: 30 mins

Rest: 4h

Cooking: 30 mins

• 500g flour

• 30g of fresh baker's yeast

• 2 eggs

• 80g of sugar

• Grated zest of one lemon and one orange

• 100g raisins

• 50g pine nuts

• 15cl of grappa (eau de vie) or rum

• 15cl of milk

• salt

• sugar to sprinkle 

• 2l peanut oil for frying

Put the dried grapes to soak in the Grappa.

Dissolve the baker's yeast in 5cl of lukewarm water with 1 teaspoon of sugar.

In a large bowl, mix, using a spoon, the flour with the lightly beaten eggs, the sugar, 1/2 teaspoon of salt and the grated zest of the citrus fruits.

Then add the yeast, the drained pine nuts and raisins and the grappa then mix everything together until the dough becomes shiny and supple (count 10 minutes with a spoon).

If it is too thick, add a little water or milk.

Cover the dough with a tea towel and let rise for 4 hours in a warm place.

Work the dough for a few more minutes.

Heat the oil in a large saucepan, make balls the size of a walnut using 2 tablespoons then dip them in the oil: do not put too much at a time, they must have space to turn around on your own!

Let fry for about 8 minutes. 

Take them out with a slotted spoon when they are golden brown and place them on absorbent paper.

Serve the

 hot with sugar

Note

The

dough is not very sweet, it is the sugar that is sprinkled on it after cooking that will sweeten it.

Variant

In Venice you will also find fritoles stuffed with Sabayon creams