Italian knots

This cookie fried in deep oil, served in Italy during the carnival. Sprinkled with powdered sugar they are eating the still warm. They smell nice sherry and champ. They are very tasty. Do not absorb fat. It is made fast and fun. Most of the knots did my little daughter, So you see,, it is not difficult. I recommend a very, as something other, than our traditional chrusty.

The recipe comes from the book 'Cakes, cookies and muffins'.

Ingredients for approximately 40 pieces:

• 250g sifted flour
• 1 1 egg
• pinch of salt
• 2 tablespoons of caster sugar for baking
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 3 – 4 tablespoons of sweet sherry or vin santo (I used sherry)
• oil for frying
• powder sugar for sprinkling

Pour flour in a bowl, make recess, break an egg, Pour the salt, sugar, Pour vanilla, sherry and melted butter and knead dough, until the ingredients have combined. If the dough was too hard, add a tablespoon of sherry. The dough should be fairly soft and easy to knead. After making a smooth dough, wrap them in foil and set aside in the refrigerator for about 1 hour. Issued it to the balcony for half an hour.

After this time, roll out the dough thinly into a rectangle with a width 20 cm in diameter. and cut into wide strips 1,5 cm in diameter. Each bar on the loose tie the knot.

In a wide saucepan, heat oil to 190 ° C. (test can be done by throwing oil on white bread – should be quickly blush and swim to the surface). Throw a few knots and fry until golden brown. Draw on a paper towel. Still warm sprinkle with powdered sugar.

Enjoy!

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