4 Marsalas
1/4 cup of Cointreau, Grand Marnier or Curaçao
1/4 teaspoon of ground cinnamon
1 egg, separated
2 tablespoons of sugar
1/2 cup of milk
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
confectioner's sugar
4 Marsalas
1/4 cup of Cointreau, Grand Marnier or Curaçao
1/4 teaspoon of ground cinnamon
1 egg, separated
2 tablespoons of sugar
1/2 cup of milk
1 cup of all-purpose flour
1 1/2 teaspoons of active dry yeast
confectioner's sugar
Peel the Marsalas, cut in half, and remove the seeds
Cut into slices
Mix the liqueur and cinnamon and drizzle over the Marsalas, in a bowl
Cover with cloth and let rest for a few hours
Beat the yolks, sugar, and add milk
Strain out the liquid from the Marsalas
Add to the milk mixture
Add flour and yeast
Beat the whites until stiff and fold gently
Dip slices into the mixture and fry in hot oil until golden brown
Drain on paper towels and sprinkle with confectioner's sugar
