The original tweet: Roman fried dough, to be drizzled w/honey & sprinkled w rare cinnamon. Is this how it’s meant to look? I do not know pic.twitter.com/F2iLqSZnLR

saturnaliacookery_76

Dulcia

  • 1 cup mixed spelt and oat flour
  • 1 cup almonds
  • 1 cup pine nuts
  • 2 eggs
  • 1/4 cup sweet raisin wine (or grape juice concentrate)
  • 1/4 cup milk
  • 1 tsp rosemary, minced
  • 1/2 tsp cinnamon
  • olive oil for frying
  • honey for drizzling
  • more cinnamon for sprinkling

saturnaliacookery_63Grind together 1/2 tsp cinnamon, the almond and pine nuts, and the minced rosemary. Mix with wine (or grape juice concentrate). Whisk the eggs and mix them well with the flour to form a porridge.

Scald (but do not boil) the milk over a moderate flame; remove from heat and allow to cool a minute. Mix the milk into the batter, then spread batter out in a flat, lightly oiled pan. When cool, spoon out bite-size pieces and pan-fry them in high-quality oil (the oil should be hot enough that the dough immediately begins to fry when dropped into the pan, but should not be allowed to smoke/burn). Fry to a dark golden brown. Drain the excess oil off by placing each fried piece on a cloth (or paper towel). Drizzle with plenty of honey, sprinkle with lots of cinnamon, and serve warm.

Makes about a dozen.

saturnaliacookery_64 saturnaliacookery_65 saturnaliacookery_66

saturnaliacookery_67 saturnaliacookery_74 saturnaliacookery_75