scroca fuge Italy Recipe

  • Dosage per 1 spindle tray

  • Preparation time

    Preparation: half an hour

  • cooking time

    cooking: half an hour

  • total time

    total: 1 hour + 1 hour break

scroca fuge
scroca fuge

How to become a freeloader

First, prepare the dough. Combine the flour, yeast, eggs, oil, salt, sugar, cinnamon and liqueur in a bowl, mix briefly until a smooth dough is obtained, cover with a clean cloth and leave for an hour.

Cut the dough into 2-3 cm thick pieces and 4-5 cm long pieces.

Bring a large pot of water to a boil, add the fabric, drain as soon as it returns to the surface (about 5-7 minutes), and dry on a clean cloth for 30 minutes.

Make a slit in the center of the scrokkafuge with the blade of a knife and fry in pre-heated oil, turning them over, until evenly browned.

Drain on kitchen paper, place on a plate, and drizzle with a little Alkerum.

Scrokkafuji is completed. Just decorate with powdered sugar before serving.

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