Grostoli
Italian
Roll the dough thin enough that the pieces can bubble in the oil. Fry a small first batch to check how fast they brown, then dust with sugar once they cool.
- Servings (recipe yield)
- A batch like this will last for two days in a family of four.
- Prep time
- 30 min
- Cook time
- 10 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- A cup of sugar
- 800g flour
- A tablespoon of baking powder
- A pinch of salt
- 4 eggs
- 3 tablespoons lard or butter.
- 4 tablespoons a 40% a.b.v. spirit. Cachaça is the main one, Rum or Grappa will do.
- A cup of milk.
Instructions
- Add sugar, flour, baking powder, salt and mix all these dry ingredients.
- Add eggs, grease, liquor, milk and mix it.
- Knead it in a table until it is homogenous.
- Divide the dough into smaller pieces and roll them with a pin on the table.
- Sprinkle the flour and finally, cut the dough into rectangles.
- Make a vertical cut in the middle, and twist the sides.
- Fry it in lard until it browns and sprinkle it on sugar and cinnamon.
Source: Public Domain Recipes · bernardo-slongo · Recipe source · Public-domain source license