INGREDIENTS
- 800 g of 00 flour;
- 200 g of sugar;
- 250 ml of milk;
- 250 ml of extra virgin olive oil;
- 1 sachet of baking powder;
- 200 g of honey or fig honey;
- Colored sugars
STEP
- In a large bowl pour the sugar, oil, milk and yeast. Mix it first with your hands, then slowly add the flour;
- Transfer the mixture onto a floured pastry board and knead well until you obtain a smooth, homogeneous dough (the mixture must be soft but workable);
- Make some rolls about 2.5 cm thick and cut them into many pieces about 4 cm wide;
- After that, pass the pieces of dough through the typical tool for making Turdilli “crivo” or through the gnocchi tool;
- Place the Turdilli, slightly spaced apart, on a baking tray lined with baking paper;
- Cook at 190 degrees (oven already at temperature) for about 15/20 minutes, until completely golden;
- Let the Turdilli cool and then immerse them in the slightly warmed fig honey, covering them completely;
- Place our sweets on a nice plate and decorate with colored sugar sprinkles;
- Let our Turdilli rest like this for 24 hours, you will notice that if you taste them immediately they are good, but if you wait at least the next day to taste them, they will release all their essence!
NOTE
Turdilli or Turdiddri Calabresi baked in the oven can be kept for 2 or 3 weeks, in fact they are usually prepared in advance of Christmas and then enjoyed on holidays.
