Crostoli E Frittelle – Carnival Pastries

Crostoli: Mix everything into a soft dough. Leave to cool for one night with the lid closed. Then roll out with a pasta machine into narrow strips, cut corners and lozenges and bake for seconds in hot fat until pale golden.

Fresh, still lukewarm and dusted with powdered sugar, they taste best.

Frittelle: Melt the yeast in the lukewarm milk, add a little sugar and flour. Leave at room temperature for half an hour. Soak the raisins in the maraschino.

Beat the egg yolks with the remaining sugar until thick, add the orange and lemon zest and finally the yeast mixture. Incorporate as much flour until a thick paste is formed. Finally, stir in the raisins and the stiffly beaten egg whites. Cut out doughnuts with a teaspoon and bake in boiling fat until done.

Tip: Instead of clarified butter, you can also use butter in most cases.

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