Cooking: 2/3 minutes Difficulty: Easy Servings: 70 Frappe Cost:
- 500 00 flour
- 50 grams of butter
- 1 pinch of salt
- 70gr Sugar
- 4 eggs (3 whole-1 yolk)
- 6gr Yeast
- 1 teaspoon of vanilla extract
- Orange peel
- Optional Liquor
- Powdered sugar (for garnish)
- Seed Oil (for frying)
Frappe ... Chatter ... Cenci .... Crostoli ... Indrigoni ..... Lies .... Galani .... here are the names by which this dessert is called in different parts of Italy.
Knead by hand or with the help of a kneading the flour and baking powder sifted previously, sugar, eggs, butter at room temperature, the orange rind grated, a pinch of salt, vanilla and liquor at will . Continue to knead for a few minutes. If you have used the mixer, remove the dough from the same and end of kneading on a plane sprinkled with flour until otte a stick that will wrap with plastic wrap and then let it rest in the fridge for half an hour. Spent half an hour to pull the dough out of the refrigerator, remove the foil, sprinkle the top with a little flour, cut a piece of dough at a time until you exhaust it and with the help of a rolling pin, roll out the dough to a thickness of at least a couple of millimeters or anyway the desired thickness. Then with the help of a rontellina cut the dough into rectangles getting the classic form of frappa, drill a small picture in the center of each rectangle.
Heat plenty of oil in a pan and when it is hot lying gradually frappe and brown them lightly on both sides. Once on the browning arrange them on a floor covered with paper towels. Dust with icing sugar and serve