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Italian Lovers’ Knots

Italian Lovers’ Knots - Divide the dough...

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Italian Lovers’ Knots - 11/4 c flour - ½ tsp baking power - pinch of salt - 2 T confectioners’ sugar, plus extra for dusting - 1 egg, beaten - about 11/2 T rum - vegetable oil for deep fry 1. Sift the flour, bp and salt into a bowl, then stir in the sugar. Add the egg. Stir with a folk until it is evenly mixed with the flour, then add the rum gradually and continue mixing until the dough draws together. Knead the dough on a lightly floured surface until it is smooth.
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Unformatted text preview: Divide the dough into quarters. 2. Roll each piece out to a 6z3 in rectangle and trim to make them straight. Cut each rectangle lengthwise into six strips, ½ in wide, and tie into a simple knot. 3. Heat the oil in a deep-fat fryer to a temperature of 375 degrees. Deep dry the knots in batches for 1-2 minutes, until crisp and golden. Transfer to paper towels with a slotted spoon. Serve warm, dusted with sugar....
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