Two Carnival Desserts

Total Time:
1 hr 25 min
Prep:
1 hr 20 min
Cook:
5 min

Yield:
8 to 10 servings

Ingredients
  • Sfrappole di Carnevale:
  • 2 cups flour
  • 2 tablespoons butter, softened
  • 3 egg yolks, plus 1 white
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 cup white wine
  • 1/2 teaspoon vanilla extract
  • 1 liter extra-virgin olive oil, for frying
  • Confectioners' sugar, for dusting
  • Galani di Carnevale:
  • 2 cups flour
  • 1 egg, plus 2 egg yolks
  • 2 tablespoons unsalted butter, softened
  • Pinch salt
  • 1 tablespoon vanilla sugar
  • 1 cup rose or white wine
  • 1 liter extra-virgin olive oil, for frying
  • Confectioners' sugar, for dusting
Directions
Sfrappole di Carnevale:

In a large bowl, combine the flour, butter, yolks, white, sugar, salt, wine and vanilla and mix well to form a dough. Set aside, covered, for 1 hour. Turn the dough out onto a floured work surface and cut it into 4 pieces. Roll each piece out to a 1/2-inch dowel and fashion into small circles, or wheels, measuring 3-inches in diameter. In a tall-sided pot, heat the olive oil to 375 degrees F. Carefully drop the wheels into the oil, working in batches, and cook until golden brown. Remove them carefully with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar and serve.

Galani di Carnevale:

In a large bowl, combine the flour, egg, yolks, butter, salt, vanilla sugar, and wine and mix to form a soft dough. Set aside for 1 hour.

Turn the dough out and roll out to 1/2-inch thickness. Cut the dough into ribbons of varying lengths.

Heat the olive oil to 375 degrees F in a tall-sided pot. Cook the dough strips in the hot oil until golden brown and remove with a slotted spoon to drain. Sprinkle with powdered sugar. Serve at room temperature.


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