This is another unique Italian pastry and from the region of Italy that Mamma is from it is known as or called Dordelee. It is a ball of pastry with an infusion of Vermouth. You can pop them into your mouth and are a wonderful treat.
4-1/2 – 5 cups of flour
1/3 cup sugar
2 tsp baking powder
3 small eggs
1/3 cup oil (olive oil)
1 tsp vanilla
1/2 cup vermouth
In a large mixing bowl – Mix all dry ingredients, starting with just 4 cups (of the 4 1/2 or 5 cups) flour, sugar, baking powder, salt. Save about 1 cup flour to add after all wet ingredients have been included. You will add extra flour only if needed.
Add your eggs, oil, vanilla and mix. Now add your vermouth and mix well. If required, add little bit of flour at a time from the 1 cup of flour you set aside and do this until you reach the desired consistency.
Roll your dough into long, narrow, round strips until they are about 1 inch in diameter. Cut the dough in pieces.
In a deep frying pan add enough oil to cover at least 1/2 of the pastry ball. On medium heat allow oil to get hot and then carefully place the pastry balls into the oil and deep fry.
Do not leave unattended as they will cook quickly. Let cool and finish with a sprinkle of icing sugar.
Family traditions at our home involve baking our favorite foods. At Easter, it is Pane di Pasqua which is a sweet Easter Bread. At Christmas, Mamma makes Croustoweelewhich is a fried bread; pastries like Skawaylay which are a honey coated pastry; biscotti which is a twice baked cookie as well as other goodies. Here is a fun recipe for Christmas Biscotti, it has candy canes in the ingredients and goes great with a cup of Espresso or Cappuccino.
This recipe makes approximately 24 cookies. You can slice them a little thinner if you want to reduce the sample size.
1-3/4 cups flour
2 tsp (10 ml) baking powder
3/4 cup (175 ml) sugar
1/3 cup (75 ml) melted butter
2 tsp (10 ml) vanilla
1/2 tsp (2 ml) peppermint extract
1 egg white lightly beaten
6 each mini candy canes
In large bowl combine flour and baking powder and crushed candy canes
Whisk eggs, sugar, butter, vanilla, and peppermint extract.
Stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured surface, form into smooth ball, divide in half, roll each into 12 inch long log. Place on ungreased baking sheet.
Brush tops with egg whites.
Bake in 350 F oven for 20 minutes.Remove and cool for 5 minutes on rack. Cut diagonally into 3/4 inch thick slices, stand cookies upright on baking sheet.
Bake sliced cookies for an additional 15-20 minutes or until golden brown.
cool on rack … mangia!!
Biscotti in Italian means cookie and also means twice baked. Our Christmas biscotti with the crushed candy canes is a nice twist to this yummy Italian cookie.
Who doesn’t want a flaky pie crust? Without a doubt the flakiest pie crust in the world…Mamma’s. Okay we are a little biased. It is one of our favorites so we thought we would add it. Here is her recipe:
Mamma’s donuts are not a product of her Italian heritage but she has been asked by a number of close friends to reveal her doughnut or donut recipe so here it is. They melt in your mouth and we have never known anyone to eat just one.
Another of Mamma’s specialties is Kenoweele (Pastry Turnover). It uses the same ingredients to make the pastry as used in her Boconotti recipe but she adds a different mixture for the inside or centers.
1 cup sugar
1 cup vegetable oil
1 package Bertolini Lievito Vaniglinato (16 g)
4 cups flour
1 cup walnuts (chopped)
1 cup hazelnuts (chopped)
1/2 cup raisins (chopped)
3 tbsp Grape Jelly or jam of your choice
Combine and mix filling in bowl.
Beat eggs, add sugar and vegetable oil and mix until sugar is dissolved
add 1 package of Bertolini lievito vaniglinato
add flour little at a time until it is a consistency of cookie dough
place approximately 1 tbsp of filling into each cookie, fold.
place on cookie sheet
Bake at 350-400 deg F. for 10-15 minutes until ready
Add 1 tbsp water in frying pan, add 1/2 cup honey and allow it to boil or bubble. Add turnover, roll, glaze, remove then sprinkle with sugar.
This authentic Italian honey bread recipe is from Concetta and it is called Mustazzoli. It is often served at weddings and special events.
MUSTAZZOLI (Concettas’ recipe)
1 medium sized jar of liquid honey
1-1/2 cups water
4 tsp (heaping) baking powder
Mix in enough flour to absorb the liquids. Knead to make a firmer dough than bread. Concetta makes it in the evening, leaves it over night and then cooks it in the morning. Bake at 325 deg F till firm and brown.
You can use 1/2 jar honey for a smaller batch of Mustazzoli. This will make a few long narrow loaves, but they freeze well. The more times you make this Italian Honey Bread the better the recipe will turn out so stick with it. Mangiare!!
In a mixing bowl add eggs, olive oil, sugar, vanilla extract, baking powder and blend together. Slowly add flour until the consistency is same as pie dough.
Roll pastry with rolling pin until thin. Cut the pastry in strips and then twist. Deep fry, let cool and coat with honey. You may find it beneficial to have several plates to move your pastries to during each stage. Let stand and sprinkle with sugar…Mangiare!!
There are many types of Italian breads, Ciabatta, Pane carasau, Pane casareccio, Panino, Focaccia, Pane toscano (without salt), Michetta, Rosetta, Ciriola, Pane pugliese, Pane di Altamura, Pane Fritto, Grissini torinesi, Tigella, Crescentina, Piadina, Pita to name a few. The following is an authentic age old Italian recipe for fried bread Mamma style.
2 cups of warm water
2 tbsp active dry yeast
1/4 tsp sugar to help yeast rise
1 tbsp salt
4 cups of flour
Vegetable oil (for frying pan)
Wait for yeast to float on top of the water then add flour and salt
Mix till no lumps (not like pancake dough)
The dough should stick to your hands and fingers for the consistency to be correct
Leave until ready to fry do not handle!
If the house is hot/warm the dough will rise faster
Fill the frying pan ¾ full with vegetable oil and set burner or stove up as high as 8.
On the side fill a little bowl with some oil to dip your fingers in so the dough does not stick too badly to your fingers. Remember to frequently oil your fingers and hands to prevent dough from sticking.
Pinch a bit of dough, quickly spread it or stretch it then carefully place it into the oil in the pan (see photo).