Castagnole with Brewer's yeast
Instructions
Put the flour and the vanilla in a large bowl.
Form a hole in which you will put the crumbled yeast, butter, sugar and egg yolks.
Working the dough vigorously-must be soft but not sticky-then cover the bowl with a cloth and let it rise until doubled its volume.
Then put the dough on a work surface sprinkled with flour and form small balls as large as walnuts. FRY in hot oil, drain and sprinkle with icing sugar.
These crackers can also fill with cream. Thanks for the photo: < a href = "http://www.cenerentolaincucina.com/2010/01/castagnole.html" rel = "nofollow" > www.cenerentolaincucina.com
Ingredients and dosing
- 300 g flour manitoba
- 80 g soft butter
- 3 egg yolks
- 70 g sugar
- 1/2 stick of Brewer's yeast
- 1 sachet of vanilla
- frying oil
- icing sugar to decorate