Crostoli (Italian) ~ Flancati (Slovenian)

From the kitchen of Joe Valencic

Ingredients:

* 3 eggs
* 3 tablespoons sugar
* 1/4 cup milk
* 1/4 cup light rum
* 3 tablespoons butter, melted and cooled
* 1 teaspoon grated lemon zest
* 1/4 teaspoon salt
* 3 1/2 to 4 cups all-purpose flour
* Vegetable oil
* Confectioners sugar

Preparation:

Beat eggs and sugar in medium bowl with a whisk until light and foamy. Stir in milk, rum, butter, zest and salt till well blended. Place 3-1/2 cups flour in large bowl, and make well in center. Pour egg mixture into well. Stir with fork until mixture cleans sides of bowl; gather into a ball. If dough is sticky, gradually work in as much of the remaining flour as needed, and knead on lightly floured surface until smooth and pliable, about 8 to 10 minutes.

Divide dough into 4 equal pieces and cover with plastic wrap to keep dough from drying out. Working with 1 piece at a time, roll out on lightly floured surface into thin sheet about 1/16 inch thick (A hand cranked pasta machine can also be used to roll out dough. I use setting 4 as the finished thickness). Cut with fluted pastry wheel into 6" x 1" strips. Slit centers and pull one corner of the strip through the slit, creating a bow tie look.

Heat oil to 350F in a dutch oven to depth of 3 inches. Fry crostoli, a few at a time, turning once, until golden brown, about 3-6 seconds each side. Remove immediately from oil with a wire strainer, and drain on paper toweling until cool. Sprinkle with confectioner's sugar when fully drained and cool. Makes about 8 dozen. Serve immediately and store any leftovers in a tightly sealed container.