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.
The Latest from Gourmet Traveller
- Fast RecipesCitrus-cured salmon with horseradish cream and bagelsYesterday 11:00pm
- Fast RecipesChar-grilled capsicum salad with sherry vinaigretteYesterday 11:00pm