Venetian Carnival Brushwood

Ingredients:

• 6 tbsp butter or shortening
• 1/4 cup sugar
• 2 large eggs
• 1/4 cup brandy, grappa or Amaretto
• 0.5 tsp salt
• 2 cups premium flour
• 3 cups olive oil, for deep-frying
• Powdered sugar for sprinkling

Preparation:

1. In a large bowl, beat the butter or shortening with the sugar using a mixer until fluffy. Stir in the egg and cognac. Add the salt. Add the flour and knead until smooth. Transfer the dough to a lightly floured work surface and knead until soft. Form the dough into a ball. Divide the dough into 4 equal pieces. Form the dough into balls. Wrap the balls in plastic wrap and refrigerate for 30 minutes.
2. Working with 1 ball of dough at a time, roll it out into a 12-inch (30-cm) circle (the dough should be very thin, almost translucent). Using a serrated knife, trim the edges to form a square. Cut the dough into 1-inch-wide (2.5-cm) strips. Cut each strip in half crosswise to create 5-inch-long (12-cm) strips. Gently stretch the strip until you have enough dough to tie a bow. Repeat with the remaining strips. Gather the scraps of dough, roll them out, and cut them into strips in the same way. Tie the bows.
3. Line a baking sheet with paper towels. Heat oil in a large, heavy-bottomed skillet over medium heat to 190°C.
4. Fry the bows in batches, turning once, until puffed and golden, about 2 minutes total. Using tongs, transfer the bows to a paper towel-lined baking sheet to drain any excess oil. While still hot, generously dust them with powdered sugar and serve. The bows can be fried up to 2 days in advance. Store in a tightly sealed container at room temperature..