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Ejị Donut oghere

Ejị Donut oghere

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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Efrata

Gbanwee servings:

	40 g butter
	200 g 00 ntụ ọka
	2 àkwá
	50 g sugar
	1/2 lemon Bee
	1 tablespoon anise mmanya ogbugbu
	1 tuo nnu
	8 g Mmiri Powder N'ihi Eko
	1 Vanilla agwa
	Iji fesa
	ka uto sugar
	Iji ighe
	ka uto Peanut Oil

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atụmatụ:

Cuisine:

Italian

40
na-eje ozi 10
ọkara

Efrata

40 g butter
200 g 00 ntụ ọka
2 àkwá
50 g sugar
1/2 lemon Bee
1 tablespoon anise mmanya ogbugbu
1 tuo nnu
8 g Mmiri Powder N'ihi Eko
1 Vanilla agwa
Iji fesa
ka uto sugar
Iji ighe
ka uto Peanut Oil

nTỤZIAKA

Donut oghere, donuts, tortelli, bụ nanị ụfọdụ n'ime aha na nke ndị a na-ahụkarị na ato uto nke ejị na-akpọ. N'etiti confetti, streamers na-ekpuchi Donut oghere ike-efu efu! Sitere Romagna, ndị a obere morsels nke e ghere eghe mgwakota bụ externally ísì adụ n'ime … lakpuru na sugar na onye ọ bụla ga-amasị ha! The kasị kpochapụwo version-agụnye ojiji nke aniseed ma anyị na-atụ aro na ị na nnwale na ndị ọzọ aromas otú i nwere ike ịhụ gị zuru okè Ntụziaka! N'agbanyeghị na ha na ibu nna, Donut oghere, na-akwadebe ma na-enweta ọtụtụ n'ógbè Italy na, mgbe ụfọdụ, jupụta na custard ma ọ bụ chocolate. Gbalịa mee ihe ndị version ndị a ghere eghe ma ọ bụ butere ngagharingosi achịcha!

nzọụkwụ

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