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Inauteriak Donut zulo

Inauteriak Donut zulo

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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Osagaiak

Egokitu Anoa:

	40 g Butter
	200 g 00 Irina
	2 Arrautzak
	50 g Sugar
	1/2 Limoi Azala
	1 koilarakada Anis Likorea
	1 Tira Salt
	8 g Hauts Gozogintza pastelak
	1 Banila alea
	To Sprinkle
	dastatu Sugar
	Frijitzeko
	dastatu Peanut Oil

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Ezaugarriak:

sukaldaritza:

Italiako

40
Balio 10
Medium

Osagaiak

40 g Butter
200 g 00 Irina
2 Arrautzak
50 g Sugar
1/2 Limoi Azala
1 koilarakada Anis Likorea
1 Tira Salt
8 g Hauts Gozogintza pastelak
1 Banila alea
To Sprinkle
dastatu Sugar
Frijitzeko
dastatu Peanut Oil

Directions

Donut zulo, erroskilak, tortelli, besterik ez dira, honekin Inauteriak du gozoki tipikoak horiek deitzen dira izen batzuk. confetti artean, streamers eta maskarak Donut zulo ezin da falta! Jatorriz Romagna batetik, ore frijituak morsels txiki horiek kanpotik lurrintsu eta bigunak barruan … Azukre denek sartu bota haiek nahi izango! bertsio klasikoa anisa erabilera barne hartzen baina esperimentatu beste usain gomendatzen dizugu beraz zure errezeta perfektua aurkitu ahal izango duzu! Beren aitatasunaren arren, Donut zulo, prestatu eta Italiako eskualde askotan izan dira eta, batzuetan, natillak edo txokolate betetako. Saiatu horiek frijituak edo labean inauteriak pastelak bertsioa!

Urratsak

1 Done	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 Done 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 minutu.
3 Done	Once the dough has rested, start to heat the oil that will have to reach the temperature of 170 º, only in this way you will in fact get some golden castagnole at the right point and cooked inside.
4 Done	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 Done	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 Done	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!