crispelle
TRANSCRIPT
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INGREDIENTS FOR 1 KG OF CRISPELLE: 1 kg pastry flour 150 gr sugar 120 gr Extra virgin Oil 4 eggs 220 gr yeast base or 1 cube of brewer’s yeast About 4 cups of water Sunflower oil 6-7Anchovies Ricotta (Soft white italian cheese
DOUGH MAKINGTake the eggs and break them in a bowl, whip together with the sugar and oil, pour in the arranged flour fountain which you’ve setted before. Place the yeast and dissolve it in 4 tablespoons of warm water. Begin to knead until the dough is nice, smooth and soft (about 10 minutes) .If it’s a little tough, add a few tablespoons of warm water and continue to knead. PREPARATION OF THE CRESPELLAWhen the dough is smooth and soft cut small piece at a time strecht it.You should make bite size spherical shape, you can also use a wooden spoon to make them the shape you want.Once formed you should let them place them in a stray to shake off the excess of the flour. Then let them rest and rise for a couple of hours.
NORMAL CRISPELLEThere are other kind of crispella you can make:
WITH RICOTTA
WITH ANCHOVIES
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HOW TO KNOW IF YOUR DOUGH IS READY.You can check that the little dough are well leavened with this test. After the time of leavening has expired , place a pot filled with water on the fire, and when it boils , take one of the little dough and throw it in the pot, if it comes up instantly the dough is good, if not you should let it rest a little bit more.FRYING TIMEOnce leavened, put a fryingpan with plenty of oil on the fire , make sure the oil to be hot. Fry the crispelle , until gold like color finishing with throwing them in sugar..