It's a good idea to make these around the same time as you make your Scalilles as they too are fried and dipped in warm honey - so save that oil and honey & do all your "honeying" at one time.
3 cups oil
4 cups Muscatel (or other sweet wine)
16 cups flour (approx.)
Bring to a boil the wine & oil. Take off stove and allow to cool slightly. Add the eggs to the flour in a well - mix slightly. Then add your oil mixture slowly so you don't cook the dough. Knead until it holds together nicely.
For Tordilli: Roll out the dough & fill with chopped hazelnuts, walnuts, raisins, dates or figs. Mix with a couple tablespoons of honey & grape or other jelly you might have. Make these like you'd make ravioli. Deep fry & honey.
Chenalilis - Small Batch
1 1/2 cup oil
1 cup sweet wine
6 cups flour
- On the filling for the Chenalili's, you can use either honey or jelly, with chopped nuts & raisins or dates - or all three, I really liked the grape jelly though as it marries well with the wine in the dough.
- It's a bit confusing trying to figure out whether it's the Chenalili's or the Tordilli's that are filled as both recipes I found include filling, but generally one of them was just fried dough. Really you can use any dough you have left once you run out of filling. For the unfilled version, roll the dough into long, narrow logs (like a breadstick) and cut off 2 inch pieces. Roll the cut piece on a bottle or fancy cut glass for design. Deep fry and honey as for Chenalili's.
- All of the cookies keep really well, as long as you put them in airtight containers and store them in a cool place.
- If you're making these, please take some pictures for us to post with the recipe!