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Ingredients: 500 grams of flour, 800 grams of sugar, 3 eggs, yeast bread of angels, oil.
Preparation: Place the flour on a spiantoia in the center and pour in the eggs, the oilio and baking powder. Stir to make a smooth mixture. Then reducing the mixture in the cylinders of the length of about 10 centimeters.
Tie the ends between them dqndo a circular shape to the various cylinders of dough of about 4 cm in diameter each. Bake at 200 for about 10 minutes gradu, sfrornare and lascoare rafferdaare. Cook the sugar in a liter of water and 200 for about 45 minutes. Anginetti put in a bowl, pour in the mixture of sugar and stir until they drench. Allow to dry until the anginetti is colororeanno white
(From the book: “My Lauria” Biagio Cantisani)
