Fried Dough with Sugar and Cinnamon
The breads of the Emilia Romagna region are traditionally dry and almost cracker-like on the outside and cottony in the inside.
The bakers achieve this by creating a wet dough, being careful not to use a lot of flour. This may take you a few tries before you succeed – unless you’re a native from Emilia Romagna!
MAKES 1 POUND, 14 OUNCES DOUGH
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