Ingredients
Check off ingredients as you go
- 350 g (2¾ cups) all-purpose flour (plain flour)
- 50 g (¼ cup) sugar
- 2 large eggs
- 1 pinch salt
- 3 Tbsp rum or marsala
- 3 Tbsp milk (or soy milk or orange juice, for a dairy-free version)
- 30 g (2 Tbsp) butter (or margarine)
- Oil (for frying)
- Powdered sugar (icing sugar), for dusting
- Sift the flour and put it in a large bowl or the bowl of a stand mixer along with the salt. Add the softened butter, eggs, sugar and rum (or marsala). Knead well until the dough is smooth and elastic. If it isn’t supple enough, add the milk (or juice); if on the contrary it is too wet, add a little flour. Cover and let the dough rest for 15 minutes.
- Using a rolling pin or, better yet, a pasta machine, roll the dough out very thinly, then use a sharp knife or a pizza cutter to cut it into rectangles or triangles so they look like pointed ears.
- Heat the oil in a large saucepan. To test the temperature of the oil, drop in a small piece of dough (or bread): it should sizzle without burning.
- Fry the ears until they turn a light golden color; this goes very fast (1 to 2 minutes). Remove with a slotted spoon and drain on paper towels.
- Dust them with powdered sugar and they’re ready!
Photo: dinnerinvenice