Turdilli di Dolcezza

"TurdilliIngredients Deselect All 4 cups all-purpose flour, plus more for dusting work surface 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup pure olive oil 3/4 cup red vermouth, Marsala, sweet sherry, or other sweet wine such as Vin Santo 2 large eggs 4 to 6 cups peanut or vegetable oil, for deep-Directions Sift together the flour, nutmeg, cinnamon, allspice, baking powder, and salt and set aside. In the bowl of a standing mixer fitted with the paddle attachment, mix together the olive oil, vermouth, and eggs until well blended. Add the dry ingredients all at once and mix on low speed until the mixture forms a cohesive mass. Scrape the dough onto a very lightly floured board. Knead lightly until smooth. Shape the dough into a ball, flatten, and place in a bowl. Dust the top lightly with flour, cover with a towel or plastic wrap, and refrigerate for at least 2 hours or up to overnight to allow the dough to relax. If necessary, lightly dust the work surface with flour. Cut the dough into 6 or 8 pieces. Roll each piece into a rope 1/2-inch in diameter. Cut the ropes into 1/2-inch pieces. Shape into "gnocchi" with a gnocchi board, butter paddle, or on the back side of the tines of a fork. The deeper the grooves on the cookies the better as they puff up as they fry and the ridges, unless deep, tend to disappear. Heat the oil in a deep-fryer or deep pan to 350 degrees F. Fry the cookies in about 4 batches until puffed and medium to dark brown, about 1 1/2 minutes. It is easiest to pile the cookies in a sieve or fry basket and then dip them into the hot oil. Each batch should include enough cookies to cover the surface of the oil. Any fewer and the oil gets too hot and browns the cookies before they are cooked through. Stir the cookies while they fry so they do not stick together. The number of cookies you add to the oil and the amount of oil will change the timing. The cookies first turn light gold, then a light brown, and finally almost a light milk chocolate color. Remove just as they get to this color or a little before. Drain on paper towels. While still hot, put the cookies in a large shallow dish and pour the honey over them. Toss the cookies several times as they cool. If the cookies absorb all the honey, add more - they should be fully saturated. Serve in a pretty bowl or store in a covered container. They will keep for about 1 week. Chef's Notes: Starting with a 1/2-inch piece of dough yields a cookie about 1 inch long, perfect for popping in your mouth all at once. They can be made smaller or larger, depending on your preference. Two hundred sounds like a lot of cookies. But once you taste one you will understand why you should be thinking about making several batches in quick succession."

MCarre65

creator

10/26/2023

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Turdilli di Dolcezza

ingredients

4 cups all-purpose flour, plus extra for dusting
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup pure olive oil
3/4 cup red vermouth, Marsala, sweet sherry, or other sweet wine such as Vin Santo
2 large eggs
4 to 6 cups peanut or vegetable oil, for deep-frying
Honey, for coating

steps

1.
In a large bowl, sift together flour, nutmeg, cinnamon, allspice, baking powder, and salt. Set aside.
2.
In the bowl of a standing mixer fitted with the paddle attachment, mix olive oil, vermouth, and eggs until well blended.
3.
Add the dry ingredients to the mixer and mix on low speed until a cohesive dough forms.
4.
Transfer the dough onto a lightly floured board and knead lightly until smooth.
5.
Shape the dough into a ball, flatten it, and place it in a bowl. Dust the top lightly with flour, cover, and refrigerate for at least 2 hours or up to overnight.
6.
Dust the work surface with flour. Cut the dough into 6 or 8 pieces and roll each piece into a rope with a 1/2-inch diameter.
7.
Cut the ropes into 1/2-inch pieces. Shape each piece using a gnocchi board, butter paddle, or fork.
8.
Heat peanut or vegetable oil to 350 degrees Fahrenheit in a deep-fryer or deep pan.
9.
Fry the cookies in batches until they are puffed and medium to dark brown, approximately 1 1/2 minutes. Stir the cookies while frying to prevent sticking together.
10.
Drain the fried cookies on paper towels.
11.
While still hot, place the cookies in a shallow dish and pour honey over them. Toss to coat evenly.
12.
Serve in a beautiful bowl or store in a covered container. These treats will keep for about 1 week.

turdilli spiced-cookies honey-knots italian-dessert

Releated Recipes

hide ads

Comments

Name: Turdilli di Dolcezza
Yield: 8
Ingredients: 4 cups all-purpose flour, plus extra for dusting; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup pure olive oil; 3/4 cup red vermouth, Marsala, sweet sherry, or other sweet wine such as Vin Santo; 2 large eggs; 4 to 6 cups peanut or vegetable oil, for deep-frying; Honey, for coating

No comments yet.