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Karneval Donut Rupe

Karneval Donut Rupe

Name: Carnival Doughnut Holes
Yield: 10
Cuisine: Italian
Ingredients: Butter: 40 g; 00 Flour: 200 g; Eggs: 2; Sugar: 50 g; Lemon Peel: 1/2; Anise Liqueur: 1 tablespoon; Salt: 1 pinch; Baking Powder For Cakes: 8 g; Vanilla Bean: 1; Sugar: to taste; Peanut Oil: to taste

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3,837 Pregledi
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Sastojci

prilagodite Porcija:

	40 G puter
	200 G 00 brašno
	2 jaja
	50 G Šećer
	1/2 Limunova kora
	1 kašika Liker od anisa
	1 štipati so
	8 G Prašak za pecivo za kolače
	1 Vanilla Bean
	To Sprinkle
	probati Šećer
	SRJ
	probati Kikiriki ulje

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Značajke:

kuhinja:

italijanski

40
služi 10
srednji

Sastojci

40 G puter
200 G 00 brašno
2 jaja
50 G Šećer
1/2 Limunova kora
1 kašika Liker od anisa
1 štipati so
8 G Prašak za pecivo za kolače
1 Vanilla Bean
To Sprinkle
probati Šećer
SRJ
probati Kikiriki ulje

uputstvo

donut Rupe, krofne, tortelli, samo su neka od imena s kojima se zovu ove tipične slatkiša karnevala. Među konfete, vrpce i maskira Donut Rupe ne može da nedostaje! Porijeklom iz Romagna, ove male zalogaje od prženog testa su izvana mirisna i mekana iznutra … valjani u svako šećer će ih volim! Najklasičniji verzija uključuje upotrebu anisa, ali predlažemo da eksperimentišete sa drugim aromama, tako da možete pronaći savršen recept! Bez obzira na njihovu očinstva, donut Rupe, pripremaju se i uživali u mnogim regijama Italije i, ponekad, ispunjen custard ili čokoladom. Isprobajte verzije ovih pržene ili pečene karneval kolača!

koraci

1 Gotovo	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 Gotovo 30	In another bowl place the flour, then add the sugar mixed with the seeds of vanilla and the eggs. Add the slightly softened butter, the grated lemon peel and the anise liqueur. Add a pinch of salt and the sifted yeast. Once you have combined all the ingredients start to mix them with a fork and continue kneading by hand; As soon as you have obtained a uniform mixture, transfer it to a lightly floured work surface with the help of a dough pastry cutter. Knead everything until you get a smooth and soft dough, always using the dough pastry cutter if the dough should be too sticky. At this point put the dough in a bowl, cover with the food film and leave to stand for about 30 zapisnik.
3 Gotovo	Once the dough has rested, start to heat the oil that will have to reach the temperature of 170 °, only in this way you will in fact get some golden castagnole at the right point and cooked inside.
4 Gotovo	Go to form the castagnole. Take a little dough from the bowl and make a vein on a lightly floured surface; then using a floured dough pastry cutter cut into pieces of dough about 12 G. With this mixture you will get about 30. Then model each portion with your hands so as to obtain balls.
5 Gotovo	As soon as the oil is warm, dip a few pieces at a time, you can help with a skimmer to transfer them without distorting them; turn the castagnole often with a skimmer to promote uniform cooking. Then drain your chestnuts and transfer them on a sheet of straw paper, to remove excess oil.
6 Gotovo	Meanwhile place the sugar in a bowl and when the castagnole will still be hot roll it inside the sugar. Continue in this way for the others and serve your castagnole!