Christmas Crostoli

Christmas time in my household there is always fresh Crostoli, thanks to the ex hubby’s Italian influence, got to say it is one thing I love to have on hand for visits with friends & family as it goes great with a cuppa. Now this recipe unfortunately isn’t vegan but I am super keen to create a vegan alternative. I’ll let you know how I go with it. Super easy to make & even the kids can get involved.

I will warn you though....they're incredibly morish.

Ingredients

300g SR flour- (use 00 super fine pastry flour)

300g flour, plus extra to roll dough through pasta machine – refer to note in step 1

80g unsalted butter, roughly chopped

80g castor sugar

4 eggs

60g vanilla Galliano liquor (alternatively you can use grappa, Rum or Cointreau liquor)

2 tsp vanilla bean essence

Zest of 1 lemon

Icing sugar (confectioners' sugar), for dusting

1L sunflower or canola oil, for frying

2 pinches of salt

I use a pasta machine (alternatively use rolling pin)

Method

Place the flour & salt in a large mixing bowl.
Add butter and rub with fingers until like breadcrumbs.
Stir in sugar & make a well, add Galliano, eggs & lemon zest into the well.
Use a fork to lightly whisk the eggs with the other ingredients then gradually blend a little of the flour into the egg mixture until a dough starts to form.
Turn dough onto a lightly floured surface. Knead for a few minutes until a soft dough forms.
Place the Crostoli dough into a bowl, cover with a tea towel and set aside for minimum 30min at room temp.
Remove 1 portion of the dough, then cover the remaining portions.
Use the palm of your hand to flatten the dough into a rough rectangle shape and sprinkle over flour.
Feed the dough through the pasta machine rollers on the widest setting.
Feed through the pasta machine several times, folding each time into 3rds.
Pass through 12 times working dial up to 7.
Lay out the sheet of Crostoli dough onto a lightly floured work surface.
Cut the sheets of dough into 4cm wide strips about 10cm length, cut 2 slits in centre of strip & loop through.
Heat oil in a medium-sized saucepan over medium heat to reach a temperature of 175°C cook 1-2min until golden & crisp.
Remove onto paper towel to cool then dust with icing sugar.