4 1/4 cups all-purpose flour
1/2 cup anise liqueur or white wine
3 tablespoons sugar
2 tablespoons butter
1 tablespoon active dry yeast
4 eggs
For frying, 2 cups vegetable oil
To decorate, cinnamon and sugar in a shaker
4 1/4 cups all-purpose flour
1/2 cup anise liqueur or white wine
3 tablespoons sugar
2 tablespoons butter
1 tablespoon active dry yeast
4 eggs
For frying, 2 cups vegetable oil
To decorate, cinnamon and sugar in a shaker
1
On a clean surface, dust with a little flour and spread
With the remaining flour, make a mound with a hole in the middle, add eggs, and mix until a homogeneous dough is obtained
2
Roll out the dough thinly (about 3 mm) with a rolling pin
Cut into strips of 2 by 27 cm
3
Take a strip and fold the sides together, using the thumb and index finger, 2 cm apart
Hold one end with one hand
4
Turn the strip to form a rose-like shape
While rolling, press the edges to adhere a layer to another
5
Do the same with the other strips until all the dough is used up
6
Fry the cookies in hot oil
Remove and dust with cinnamon and sugar while still warm
If preferred, drizzle with honey
Wait for them to cool and serve
