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bricfeasta
Poill Carnival Donut

Poill Carnival Donut

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

Tosaigh Mód Léitheoireachta

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Comhroinn
3,837 tuairimí
cosúil 2

comhábhair

Coigeartaigh riar:

	40 g im
	200 g 00 plúr
	2 Uibheacha
	50 g Siúcra
	1/2 Craiceann líomóide
	1 tablespoon Leacht Anise
	1 pinch Salt
	8 g Bácála Púdar Mar Cácaí
	1 Vanilla Bean
	To Sprinkle
	go blas Siúcra
	Chun Fry
	go blas Peanut Ola

Leabharmharc an t-oideas

Tá ort Logáil isteach nó clárú go leabharmharc / is fearr leat an t-ábhar.

gnéithe:

Cuisine:

italian

40
feidhmíonn 10
Mheán

comhábhair

40 g im
200 g 00 plúr
2 Uibheacha
50 g Siúcra
1/2 Craiceann líomóide
1 tablespoon Leacht Anise
1 pinch Salt
8 g Bácála Púdar Mar Cácaí
1 Vanilla Bean
To Sprinkle
go blas Siúcra
Chun Fry
go blas Peanut Ola

treoracha

Poill Donut, donuts, tortelli, bhfuil ach cuid de na hainmneacha lena na milseáin is gnách ar an Carnival Tugtar. I measc na confetti, streamers agus maisc nach féidir leis na Poill Donut bheith in easnamh! Is as Romagna, tá na morsels beag taos fried go seachtrach cumhra agus bog taobh istigh … rollta isteach sa duine siúcra a mhaith leo! Áirítear leis an leagan is clasaiceach úsáid a bhaint as tsíl ainíse orthu ach molaimid duit triail a bhaint as aromas eile ionas gur féidir leat teacht ar do oideas foirfe! In ainneoin a n Atharthachta, Poill Donut, Ullmhaítear agus taitneamh i roinnt mhaith réigiún na hIodáile agus, uaireanta, líonadh le custard nó seacláide. Bain triail as an leagan ar na cácaí carnabhail friochta nó baked!

Céimeanna

1 Críochnaithe	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 Críochnaithe 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 nóiméad.
3 Críochnaithe	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 Críochnaithe	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 Críochnaithe	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 Críochnaithe	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!