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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix the flour, salt, sugar and citrus zests in a bowl. Work in the softened butter until distributed. Add the eggs and milk and mix just until a dough forms, without prolonged beating.
- Flatten, wrap and refrigerate overnight. Let the dough soften only enough to roll, keeping unused portions covered.
- Roll thinly on a lightly floured surface, about 1/16 inch thick. Cut into narrow strips or small diamonds. Shake off loose flour.
- Heat neutral oil in a deep, heavy pot to 325°F, using a frying thermometer. Leave ample room above the oil and keep the pot less than half full. Fry one small piece first, turning until evenly golden, then drain and check that its center is cooked rather than doughy.
- Fry the remaining pieces in small batches, turning for even color and allowing the oil to return to temperature between batches. Drain on paper towel or a rack and dust lightly with confectioners sugar if desired. Serve promptly.
Notes
The number of pastries depends on how thinly the dough is rolled and how it is cut.
The dough has no yeast or baking powder; roll thin rather than expecting a bread-like rise.
Do not taste raw dough.
