Ingredients for Crostoli
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How to Make Crostoli
- In a food processor, combine 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ½ teaspoon salt.
- Process until smooth and creamy.
- Add ½ cup whole milk, 1 large egg, 1 large egg yolk, 2 tablespoons rum, 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 tablespoon orange zest.
- Process until well combined.
- Scrape down the sides of the bowl.
- Add 4 cups all-purpose flour, 1 cup at a time, pulsing until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until smooth and slightly elastic, adding more flour as needed (about 1-2 tablespoons).
- Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes, or preferably overnight.
- If chilling overnight, let the dough stand at room temperature for 10 minutes before rolling.
- Divide the dough in half.
- On a lightly floured surface, roll out one half of the dough into a 16-inch square.
- Using a pizza cutter or sharp knife, cut the dough into 10 strips, about 1 ½ inches wide.
- Cut each strip in half crosswise to make 20 strips.
- Tie each strip into a knot in the center.
- Place the knots on a baking sheet lined with parchment paper.
- Repeat with the remaining dough.
- Heat about 3 inches of vegetable oil in a large, heavy-bottomed saucepan or deep fryer to 350°F (175°C).
- Carefully fry the Crostoli in batches of 8-10, for 4 minutes per side, or until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Let cool completely.
- Sprinkle generously with powdered sugar before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
6g
Carbs
2g
