fritto crostoli donuts

Try something new for Hanukkah this year: Fritto Crostoli donuts

This recipe is one that you’ve never encountered; it’s a little bit different. But it still goes with the theme of delicious fried delicacies. This is a traditional Jewish recipe from northern Italy that has only been gifted to a handful of families worldwide through the generations. I was fortunate enough to get ahold of it, and I’m passing it on to you! Its a crisp pastry, that’s lightly dusted with icing sugar, and its guaranteed to bring a smile to you and those that you’re cooking for.

Ingredients:

½ teaspoon salt

1 ½ tablespoons sugar

3 eggs

1 cup evaporated milk

1 teaspoon vanilla extract

1 teaspoon rum extract

3 ½ cups all-purpose flour

vegetable oil for frying

confectioners’ sugar

Directions:

1. Using an electric mixture, fluff eggs, sugar, and salt using a paddle attachment on high speed for about three minutes.

2. Mix in the evaporated milk, vanilla extract, and rum on low speed. Gradually mix in flour. Once it becomes stiff, change to a dough hook or remove the ball and begin kneading for about 10 minutes, or until dough begins to blister.

3. Lightly flour a work surface. Break off 1/4 of the dough and roll as thinly as possible. Using a pizza cutter, sharp knife, or rotella (ravioli cutter); cut into the strips about one inch apart and three inches long. Put strips on wax paper until ready to use.

4. In a large frying pan, heat your oil to a ripple. Using tongs, turn until strips are lightly browned on both sides. Remove and set on a plate lined with paper towel. Cool and then sift powdered sugar over top. Serve warm or at room temperature. Additionally, you could add cinnamon or brown sugar to the icing sugar to add new flavours. Enjoy!

I’m getting prepared for Hanukkah already. Now that I’m done with the condo décor, all that’s left is the food for the party! Delta (pictured below) is super excited for (his very first) Hanukkah! Also, don't forget to enter for your chance to win a Mensch on a Bench!

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