Cresciole Marchigiane

One of the best parts of “Carnevale” was the martedi grasso (aka Mardi Gras) tradition of making cresciole. All day, Mom would make an abundance of batches of these delicious yet light treats as the company was flowing in our household in shifts on Fat Tuesday. The morning crowd, typically the seniors, would show up for coffee and cresciole, the three daughters got the second serving of cresciole after school and then the dinner crowd would come in to celebrate with our parents who loved having a houseful of friends and family to entertain. Cresciole can be made all year long as they are a nice treat, especially with plenty of Confectioner’s sugar on top.

Embark on a delightful journey into the heart of Italian culinary tradition with Cresciole Marchigiane, a cherished recipe passed down through generations. As we dive into the art of creating these golden delights, let's explore the ingredients and procedures that make this experience both flavorful and heartwarming.

Ingredients:

All-Purpose Flour (1 ½ cups):
- The foundation of Cresciole lies in the simplicity of all-purpose flour, which provides the perfect texture and structure for these light and crispy treats. It forms the canvas upon which the other ingredients will work their magic.
Dry Active Yeast (1 ½ Tablespoons):
- The secret to the irresistible fluffiness of Cresciole lies in the activation of dry yeast. This living organism works its magic, causing the dough to rise and creating a delicate, airy interior.
Salt (1/2 teaspoon):
- A pinch of salt enhances the overall flavor profile, balancing the sweetness and ensuring that every bite is a harmonious blend of tastes.
Sugar (1/2 teaspoon):
- A touch of sweetness adds depth to the dough, elevating the flavor and contributing to the enticing golden color achieved during frying.
Lemon Extract (1 teaspoon):
- The addition of lemon extract introduces a subtle citrusy note, brightening the overall taste of Cresciole and providing a delightful contrast to the richness of the dough.
Water (1/2 cup, lukewarm):
- Lukewarm water serves as the liquid component, facilitating the activation of the yeast and aiding in the seamless integration of all the ingredients into a cohesive and pliable dough.
Vegetable Oil (enough for frying):
- Vegetable oil, with its high smoke point, is the key to achieving the perfect crispiness in Cresciole. The amount used should be sufficient for the treats to "float" in the pan, ensuring an even and golden fry.
Confectioner’s Sugar (enough for sifting):
- The finishing touch, Confectioner’s sugar, adds a delicate sweetness and a touch of elegance to the Cresciole. It transforms them into a visually appealing delight, inviting you to savor every moment.

Procedures:

Mixing the Dough:
- In a bowl, combine the flour, sugar, and dry active yeast. Add lukewarm water and salt, kneading the mixture until a smooth and well-mixed dough is achieved. This initial step sets the foundation for the irresistible texture of Cresciole.
Rising Time:
- Allow the dough to rise for about two hours in a warm place, covered with Saran wrap. This patient waiting period lets the yeast work its magic, resulting in a dough that doubles in volume, becoming light and airy.
Rolling and Settling:
- After the rise, take the dough and add the invigorating touch of lemon extract. Roll it out with a rolling pin and let it settle for about thirty minutes, covered with a dishcloth. This step allows the flavors to meld and the dough to rest, ensuring a perfect texture.
Frying Process:
- Heat vegetable oil in a frying pan, using enough to allow the Cresciole to "float." Cut the dough into one to two-inch thick ribbons using a pizza cutter or knife. Fry a couple at a time, turning constantly until each cresciola is cooked to a crispy golden color.
Final Touch:
- Remove each Cresciola from the oil with tongs and place them on paper towels on a dish. Before they are completely cooled, sprinkle them with an abundance of Confectioner’s sugar, adding a sweet finish to these golden treats.
Storage:
- While Cresciole are best enjoyed right away, they can be stored in the refrigerator overnight in a paper bag folded over, allowing you to savor their deliciousness even on the following day.

Cresciole Marchigiane is more than just a recipe; it's a connection to the rich tapestry of Italian culinary heritage. As you embark on creating these delightful treats, may the flavors and traditions woven into each bite transport you to the heart of Italy, where every dish tells a story and every meal is a celebration of togetherness. Buon Appetito!

Cresciole Marchigiane

Servings: 12

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

1 ½ cups - All-Purpose Flour
1 ½ Tablespoons - Dry Active Yeast
1/2 teaspoon - Salt
1/2 teaspoon - Sugar
1 teaspoon - Lemon Extract
1/2 cup - Water (lukewarm)
Vegetable Oil – enough for frying
Confectioner’s Sugar – enough for sifting over cresciole once cooked

Instructions

Mix the flour with the sugar and the dry active yeast in a bowl; add the lukewarm water and the salt; knead everything until the dough is smoothly mixed together.
Leave the dough to rise for about two hours or until it doubles in volume in a warm place, covered with Saran wrap
Retake the dough, add the lemon extract here and roll it out with a rolling pin. Let it settle for about thirty minutes. You can cover it with a dishcloth which is what I prefer to do.
Heat the vegetable oil in a frying pan – use enough so the cresciole can “float.”
Cut the dough with a pizza cutter or knife into one to two-inch thick ribbons.
When the oil is heated enough (you can test it with a small slice of dough) fry a couple at a time, turning constantly until each is cooked to a crispy golden color.
Remove each from the oil with tongs and place on paper towels on a dish.