Fried dough roses
Instructions
Pour over pastry flour, sugar, grated lemon zest.
Mix the ingredients and make fontana.
Pour in the egg yolks, brandy and lemon juice.
Knead the ingredients working together with your fingers, then pelleted the dough, wrap it in a towel and put to rest for half an hour under a bowl upside down.
After this time, roll out with a rolling pin into a pasta sheet of about 3 mm thick and made from this with the notched wheel many strips long about 25 cm.
Roll them up on themselves, but not too tight otherwise the dough doesn't bake well, fermatele with a stick and fry them in plenty of boiling oil until they're well browned.
Drain on absorbent paper towels because they lose excess grease.
Serve and garnishing them with silver sugar balls or sprinkle with powdered sugar or even putting at the Centre of each a little cherry Marmalade and a cherry confit.
Ingredients and dosing for 4 persons
- 200 g of flour
- 40 g of sugar
- 4 egg yolks
- 1 lemon
- 3 tablespoons of grappa
- 1 pinch of salt
- Silver sugar balls
- Frying oil