March Recipe from Chef: Crostoli!

March 1, 2015 at 5:49 pm (Willow Writers) (, , , , , , , , )

 It was during the Carnevale of Ambrosiano, a celebration which takes place on Ash Wednesday and ends the Saturday after in Milan Italy, that I encountered a delightful fried cookie known as Crostoli. They are easy to make and very tasty. As always you can tweak the recipe to your liking, such as adding a different flavor to the cookie. – Chef Haberle 


-2 tablespoons butter at room temperature
-3 large eggs
-1/2 cup granulated sugar
-Pinch of salt
-1/2 teaspoon real vanilla extract
-1/2 cup milk
-1 tablespoon baking powder
-3 cups all-purpose flour
-Oil for frying
-Confectioners sugar
-Liquor optional, such as Gran Marnier or Amaretto, 2 tablespoons if using and eliminate the vanilla extract


In a large bowl, mix the butter, eggs, sugar, and vanilla extract until smooth with an electric mixer on high speed.

Mix in the milk and salt.

Gradually blend in the flour and baking powder with a wire whip.

Transfer the dough to a floured flat surface and kneed it until it reaches the consistency of a firm pasta dough.

Wrap the dough in plastic wrap and let it rest for 20 minutes.

Pour oil into a deep frying pan, about 2 inches, and heat to 350 degrees.

Roll the dough on a floured flat surface until very thin.

With a serrated pastry cutter or knife, cut the dough into long strips about 5 inches in length and 2 inches in width.

Tie each length of dough into a loose knot and drop into the hot oil. There should only be a limited number of dough pieces, 4 to 5, frying at once. Fry for approximately 30 to 60 seconds, or until the dough has turned to a golden hue.

Remove from grease and sit on paper towels. Repeat process until all dough is used.

Dust with confectioners sugar.

Makes approximately 60 to 70 pieces


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