Tuscan Fried Pastries (Tuscany)

Desserts

Ingredients

All purpose flour - 1 3/4 cups

Butter - 2 tbsps

Granulated sugar - 4 tsps

Eggs - 2

Salt - pinch

Grated rind of 1/2 lemon

Wine - 2 1/2 tbsps

Lard or oil for deep frying

Confectioners sugar

Sift the flour in a bowl and rub in the butter. Add the sugar, eggs, salt, lemon rind and wine, and work to a rather stiff but very pliable dough. If it is too stiff, add a little more wine. Knead well and leave in a cool place for 1 hour, wrapped in a cloth. 

Roll out rather thinly and cut into rectangles about 3 by 4 1/2 inches. Make 3 lengthwise cuts in each rectangle. The effect should be of 4 thin strips joined at each end - these strips can then be intertwined to look like knots. Fry the strips or knots, two or three at a time, in plenty of hot lard until puffed up and golden. Drain on paper towels and when cold sprinkle with sifted confectioners sugar.