First prepare the dough: combine flour, yeast, eggs, oil, salt, sugar, cinnamon and liqueur in a bowl and work quickly until you obtain a smooth dough, then cover with a clean cloth and leave to rest for 1 hour.
Cut the dough into strips 2-3 cm thick and cut into pieces 4-5 cm long.
Bring some water to the boil in a large pan, drop in the pieces of dough and drain them as soon as they come back to the surface (about 5-7 minutes), leaving them to dry on a clean cloth for 30 minutes.
With the blade of a knife, make a cut in the center of the scroccafusi, then fry them in already hot oil, turning them to brown them evenly.
Drain them on kitchen paper, then plate them and let them drip on a little alchermes.
The scroccafusi are ready, all you have to do is decorate them with icing sugar before enjoying them.
Scroccafusi are a typical Carnival cake in the Marche region. A regional version of the castagnole
Region you go, Carnival you find. Rather: carnival sweets you find. In reality, some desserts are the same (or have small variations): the name is not infrequently changed from region to region, as in the case of small talk.
The same happens for the damselfish that, in the Marche, they also take the name of scroccafusi, due to their consistency of crispy pancakes.
The recipe for scroccafusi
In the meantime, let's say right away that they can be made both fried and in a lighter version in the oven.
Ingredients
800 g of flour, 5 eggs, 150 g of sugar, 25 g of extra virgin olive oil, 1 glass of mistrà (or other similar liqueur), lemon zest, lard or seed oil for frying.
For decoration Honey or alchermes, if fried. Rum, if baked.
Scroccafusi, Carnival in the Marche (@Instagram; https://www.instagram.com/p/B8WbQ2_I4lG).
Method
Fried scroccafusi Mix all the ingredients in a large bowl. Meanwhile, put a saucepan with plenty of water on the fire. With the dough, make balls about the size of a walnut. When the water boils, throw the balls and fish them out as soon as they come to the surface. Drain them and put them on a cloth and cover them. Finally fry them on a moderate flame. Once cold, wet them with alchermes and serve sprinkled with a little icing sugar.
Baked scroccafusi After removing the balls from the boiling water and putting them on the cloth, dry them gently. Then place them in a previously buttered pan and bake at 150 ° C for half an hour. Finally, still hot, sprinkle them with vanilla sugar and a splash of rum.
Scroccafusi for children You can also make a version for children, avoiding alcohol and using honey and a filling of custard or hazelnut cream for the decoration.
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