Cenci Toscani (Tuscan Fried Pastry Ribbons)

• 250 g Plain flour
• 40 g Caster sugar
• 1 pinch Fine sea salt
• 1 medium Lemon, unwaxed if possible
• 40 g Unsalted butter, softened
• 2 Egg, room temperature
• 20 ml Grappa
• 800 ml Sunflower oil, for frying
• 40 g Icing sugar, for dusting

1. Put the flour, caster sugar and salt in a mixing bowl. Finely zest the lemon into the bowl, then rub in the butter with your fingertips until the mixture looks sandy.
2. Make a well and add the eggs and grappa. Mix to a shaggy dough, then knead until smooth and elastic; if it feels dry, keep kneading for a minute or two before adding anything else.
3. Cover the dough and let it rest at room temperature so it relaxes. It should feel softer and easier to roll afterwards.
4. Divide the dough into 2 pieces and roll each one out very thin on a lightly floured surface, aiming for about 1 mm. Cut into long ribbons about 2 to 3 cm wide, then cut a small slit in the centre of each and thread one end through for a classic twist, if you like.
5. Heat the sunflower oil in a large pot to 175°C (350°F). Fry the ribbons in small batches for 30 to 60 seconds per side until pale golden and crisp, then lift out with a slotted spoon and drain briefly.
6. Let the cenci cool for a few minutes so the surface dries and stays crisp. Dust generously with icing sugar just before serving.

Made this recipe? Rate it — a comment is optional.