Fluffy Grostoli recipe with cream

Grostoli, crostoli or just upside-down underwear! A very common recipe in Rio Grande do Sul on the afternoon coffee table. At least that's how I grew up, seeing my mom and grandma spinning around with wheat flour and making upturned underwear, as my grandma called it.

The day of wearing underwear was an event. While one was cutting his underpants or grostolis, the other was frying, and we around trying to fill up a freshly fried grostoli. This fluffy dough, fried and wrapped in sugar and cinnamon is pure affection. It is impossible not to go back to childhood making grostolis!

The recipe changes its name in each region and each family, the version that we will teach today here in TudoReceitas is cute, but you can also find the version of grostoli as if it were a thin and crunchy cone. Let's go to the recipe for fluffy grostoli with cream?

Ingredients for making fluffy Grostoli with cream:

 2 eggs

 2 tablespoons of sugar

 1 cup of cream

 1 cup of whole milk

 1 tablespoon of baking powder

 1 pinch of salt

 2 tablespoons of cachaça

 1 kilogram of wheat flour

 1 liter of sunflower oil

 1 cup of sugar (160 grams)

 3 tablespoons ground cinnamon

How to make fluffy Grostoli with cream:

Separate all the ingredients needed for the recipe. You will also need a rolling pin, a bowl, a fouet and a knife.

In a bowl mix the eggs and the two tablespoons of sugar and beat very well with the help of a fouet.

Then add the cream, milk and incorporate everything very well. Add the cachaça, it is the secret to make your pasta dry!

Tip: if you don't have a fouet or wire whisk, the tip is to use 2 forks. Just like my grandmother did to beat beautiful egg whites.

Add the wheat flour little by little. It will not be necessary to use all of it. Also add the yeast at this point.

Tip: add the flour to the spoonfuls and knead with your own hands, so it will be easier to feel the texture of the dough.

Mix the dough with your hands until the flour is incorporated into the liquids.

Bring the dough to a floured bench and mix well until it forms a smooth dough that comes off your hands.

With the dough smooth and uniform, it is time to let the dough rest covered with a dish towel for about 20 minutes on the counter.

Roll out the dough with the help of a rolling pin until it is about half a centimeter thick. Cut rectangles approximately 10 cm long by 3 cm wide. With the tip of a knife, make a cut in the center of the rectangle.

Tip: if you don't have a rolling pin, use a glass bottle. It will do the same function.

Take one end of the rectangle and go through this cut, giving the famous shape of the grostoli.

The yield will be approximately 50 grostolis. The yield will depend on the size you are going to cut the grostolis. While you cut the rectangles and make the fold, heat the oil in a pan over medium heat. Separate a platter and line with absorbent paper.

Tip: the recipe is for a fluffy grostoli, but also try to open the very thin dough and you will have the crunchy version of it!

Fry the grostolis by immersion, little by little, controlling the flame, until they are golden brown.

After frying them all, prepare the cinnamon and sugar mixture to serve with the fluffy grostolis.

Tip: Add an extra touch to the sugar mixture by adding other spices, such as cloves or nutmeg powder.

Note that the dough is dry inside and out.

You can choose to serve your cream grostoli with or without a mixture of sugar and cinnamon. Serve a cup of coffee and enjoy this fluffy recipe that will scent the entire house!

Did you like the recipe? Leave your comment below and also check out these cookie recipes:

Simple chipa biscuit

Homemade Butter Cookie

Easy and quick oatmeal cookies

If you liked the recipe of Grostoli fluffy with cream, we suggest you to enter our category of Cookie Recipes. You can also visit a list of the best Brazilian recipes. You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.