These more-ish fried pastries are made from a lightly sweetened pasta dough, then deep-fried until crisp. The dusting of coffee-spiked icing sugar and accompanying espresso mascarpone make this the perfect finish to a meal.
- 225 gm plain flour (1½ cups)
- 2 tsp Dutch-process cocoa
- ½ tsp ground cinnamon
- 2 tbsp caster sugar
- 60 ml Marsala or vin santo
- 1 egg
- 20 gm butter, melted
- 100 gm pure icing sugar
- 2 tsp very finely ground coffee beans
- For deep-frying: vegetable oil
- 250 gm mascarpone
- 40 gm pure icing sugar, sieved
- 30 ml espresso-strength coffee
- 1Sift flour, cocoa and cinnamon into a bowl, add caster sugar, Marsala, egg and butter and stir until dough starts to come together. Turn onto a lightly floured surface and knead until dough is smooth and elastic (5-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
- 2Meanwhile, for espresso mascarpone, whisk ingredients in a bowl until smooth and combined, then refrigerate until required.
- 3Sift icing sugar and ground coffee together, return to a fine sieve and set aside.
- 4Divide dough into four. Working with one piece at a time, and using a pasta machine with rollers at widest setting, feed dough through rollers, reducing settings one notch at a time until 2mm thick. Cut into long strips with a fluted pastry wheel, then tie each into a loose knot and place in a single layer on a tray.
- 5Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until crisp and golden (1-2 minutes; be careful as hot oil may spit), then drain on absorbent paper and dust heavily with icing sugar mixture. Serve warm or at room temperature with espresso mascarpone for dipping.
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