Directions

• Sift all the dry ingredients in into a bowl and the pour on the work surface. Make a well in the centre and add the eggs, vanilla and wine. Using a fork, begin to incorporate half of the flour into the liquid ingredients, to obtain a soft sticky mixture.
• Add the cubed butter and bring in the rest of the flour. Bring together with the fork and, as soon as dry enough, start using your hands to form a proper dough. Knead for about 5 minutes, until the dough is smooth and bounces back when poked with a finger. Cover with the bowl and leave to rest for 15 minutes.
• Divide the dough into 4 portions. Take the first one (leaving the others coverered) and roll it out using a pasta machine (or a rolling pin), dusting them with flour if getting sticky. They must be quite thin (my roller has 8 levels, I get up to 6 or 7). Cut the strips of dough into rectangles, and make also a shorter cut in the middle.
• In the meanwhile, fill a deep pan with enough sunflower oil for the galani to comfortably float and heat on a medium heat. When the oil is hot (180°C), slip in a first batch (3–4) of crostoli. Fry them until golden all over, flipping them only once. Once pale golden, fish them up with a slotted spoon or some tongs, and set onto kitchen paper to dry . They will carry on getting darker even out of the oil, so do a test batch to understand how much you need to cook them.
• Let the galani cool down a little, dust generously with icing sugar and eat straight away. They last in an airtight container for one day or two.