Two Carnival Desserts

Recipe Ingredients

		Sfrappole Di Carnevale
2 cups	125g / 4.4oz	Flour
2 tablespoons	30ml	Butter - softened
3		Egg yolks - plus
1		Egg white
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Salt
1 cup	237ml	White wine
1/2 teaspoon	2.5ml	Vanilla extract
1		Extra-virgin olive oil - for frying
		Confectioners' sugar - for dusting
		Galani Di Carnevale
2 cups	125g / 4.4oz	Flour
1		Egg - plus
2		Egg yolks
2 tablespoons	30ml	Unsalted butter - softened
1		Salt
1 tablespoon	15ml	Vanilla sugar
1 cup	237ml	Rose or white wine
1		Extra-virgin olive oil - for frying
		Confectioners' sugar - for dusting

Recipe Instructions

Sfrappole di Carnevale: In a large bowl, combine the flour, butter, yolks, white, sugar, salt, wine and vanilla and mix well to form a dough. Set aside, covered, for 1 hour. Turn the dough out onto a floured work surface and cut it into 4 pieces. Roll each piece out to a 1/2-inch dowel and fashion into small circles, or wheels, measuring 3-inches in diameter.

In a tall-sided pot, heat the olive oil to 375 degrees. Carefully drop the wheels into the oil, working in batches, and cook until golden brown. Remove them carefully with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar and serve.

Galani di Carnevale: In a large bowl, combine the flour, egg, yolks, butter, salt, vanilla sugar, and wine and mix to form a soft dough. Set aside for 1 hour.

Turn the dough out and roll out to 1/2-inch thickness. Cut the dough into ribbons of varying lengths.

Heat the olive oil to 375 degrees in a tall-sided pot. Cook the dough strips in the hot oil until golden brown and remove with a slotted spoon to drain. Sprinkle with powdered sugar. Serve at room temperature.

This recipe yields 8 to 10 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D22) - from the TV FOOD NETWORK

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