Crostoli

This recipe took me months to develop, it’s the only recipe you’ll find that includes beer as the alcohol content, all the other ones use either vodka, grappa or white rum ect. The usage of beer in this recipe reflects italian-Australian fusion cuisine that is reminiscent to the influx of the european migrants to Australia in the mid 20th century.

Ingredients MAKES Approx 80 pieces

• 3 small eggs

• 1 egg yolk

• 2⁄3 cup caster sugar

• 1 tablespoon vanilla

• extract

• Zest of 1 lemon (or orange)

• 1 teaspoon salt

• 600g plain flour

• 7 tablespoons beer (specifically Carlton Dry)

• 55g butter, at room temperature

• 750ml canola oil

METHOD

Combine eggs, egg yolk, sugar, vanilla, citrus zest and

salt in the bowl of your stand mixer, whisk thoroughly

until the eggs are evenly combined. (It’s important

to use small eggs. If you have large eggs, use 2 eggs

and 1 yolk.)

Sift the flour into the bowl, and begin to mix on the

lowest setting, using the hook attachment. Increase

the speed slightly and pour the beer into the bowl

while the dough is being kneaded. After 3 minutes,

the dough should have structural integrity: tough and

hard to pull apart.

Slowly add the cubed softened butter into the

mixture, and keep kneading the dough until the

butter has fully incorporated. The dough should be

softer now. Allow your dough to rest (no longer than

15 minutes).

Pour the oil into a stainless-steel saucepan so

that it’s 6cm high in the pan. Preheat your oil on the

stovetop, keep it on a medium-high heat.

Pass the dough through a pasta machine, starting

with the widest setting. Continue to fold and pass

dough through the machine, decreasing the thickness

with each fold until the dough gets to the stage where

it has almost become transparent. Cut into rectangles,

about 5–6cm wide, and add a slit down the middle.

Place the crostoli into the hot oil, in batches of

3 or 4 pieces at a time. They will bubble up almost

immediately. Flip them over once in the oil. Both sides

should be a golden brown. Remove, and place onto

absorbent paper. Allow to cool. Generously dust with

icing sugar and enjoy!