Sfrappole di Carnevale

2 cups all-purpose flour
2 tablespoons butter, softened
3 egg yolks, plus 1 white
2 tablespoons sugar
1 tablespoon salt
1 cup white wine
1/2 teaspoon vanilla extract
1 liter extra-virgin olive oil, for frying
Confectioners' sugar, for dusting

In a large bowl, combine the flour, butter, yolks, white, sugar, salt, wine and vanilla and mix well to form a dough. Set aside, covered, for 1 hour. Turn the dough out onto a floured work surface and cut it into 4 pieces. Roll each piece out to a 1/2-inch dowel and fashion into small circles, or wheels, measuring 3-inches in diameter.

In a tall-sided pot, heat the olive oil to 375 degrees F. Carefully drop the wheels into the oil, working in batches, and cook until golden brown. Remove them carefully with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar and serve.

Yield: 8 to 10 servings

Galani di Carnevale

2 cups all-purpose flour
1 egg, plus 2 egg yolks
2 tablespoons unsalted butter, softened
Pinch salt
1 tablespoon vanilla sugar
1 cup rose or white wine
1 liter extra-virgin olive oil, for frying
Confectioners' sugar, for dusting

In a large bowl, combine the flour, egg, yolks, butter, salt, vanilla sugar, and wine and mix to form a soft dough. Set aside for 1 hour.

Turn the dough out and roll out to 1/2-inch thickness. Cut the dough into ribbons of varying lengths.

Heat the olive oil to 375 degrees F in a tall-sided pot. Cook the dough strips in the hot oil until golden brown and remove with a slotted spoon to drain. Sprinkle with powdered sugar. Serve at room temperature.

Yield: 8 to 10 servings