- 1 cup sugar
- 1 cup canola oil
- 1 cup red vermouth (or Dry Marsala)
- 4 eggs
- 8 cups flour (+- 1 kilo flour)
- 1 bag of Pane degli Angeli baking powder (16 grams)
- About 2 cups honey, warm
- 1 block of pure lard to fry
Sift together the flour with baking powder and set aside.
In the bowl (or a standing mixer fitted with the paddle attachment), mix together oil, sugar and eggs until well blended.
Add dry ingredients until mixture forms a mass.
Scrape the dough onto a very lightly floured board. Knead lightly until smooth. Shape the dough into a ball and flatten. Dust the top lightly with flour, cover with a towel or plastic wrap, and let it rest for 1 hour to allow the dough to relax.
Roll into logs and cut one inch pieces. Roll down on fork or gnocchi board. The deeper the grooves on the cookies the better as they puff up as they fry and the ridges, unless deep, tend to disappear.
Heat the lard in a deep pan to 365 degrees F. Deep fry until golden brown. Each batch should include enough cookies to cover the surface of the oil. Any fewer and the oil gets too hot and browns the cookies before they are cooked through. Stir the cookies while they fry so they do not stick together. Remove cookies just as they turn a light milk chocolate color or a little before. Drain on paper towels.
In a large pot heat the honey and when it is bubbling add the cookies. Toss the cookies several times as they coating with honey. If the cookies absorb all the honey, add more – they should be fully saturated.
NOTE: My grandfather used to make them all the times we were craving them without tossing in honey. They are very common in my village Olivadi and neighbors towns, where are usually called Muriniaddi or Ravioli.
They are a great snack or afternoon treat to accompany your coffee.