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Carnival Kleinuhringur Holur

Carnival Kleinuhringur Holur

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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innihaldsefni

stilla skammtar:

	40 g Smjör
	200 g 00 Flour
	2 Egg
	50 g Sugar
	1/2 Lemon Peel
	1 matskeið Anise Liqueur
	1 klípa Salt
	8 g Lyftiduft fyrir kökur
	1 Vanillubaun
	To Sprinkle
	að smakka Sugar
	að steikja
	að smakka Hnetuolía

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Features:

Cuisine:

italian

40
þjónar 10
Medium

innihaldsefni

40 g Smjör
200 g 00 Flour
2 Egg
50 g Sugar
1/2 Lemon Peel
1 matskeið Anise Liqueur
1 klípa Salt
8 g Lyftiduft fyrir kökur
1 Vanillubaun
To Sprinkle
að smakka Sugar
að steikja
að smakka Hnetuolía

leiðbeiningar

Kleinuhringur Holur, kleinuhringir, tortelli, eru bara nokkrar af þeim nöfnum sem þessar dæmigerð sælgæti í Carnival eru kallaðir. Meðal confetti, Streamerar og grímur donut holur er ekki hægt vantar! Upphaflega frá Romagna, þessir litlu og sælgæti steikt deigi eru utan ilmandi og mjúkur inni … vals inn í sykur allir vilja eins og þá! The klassískt útgáfa felur í sér notkun anísfræjum en við mælum með að þú prófir aðra ilmur svo þú getur fundið hið fullkomna uppskrift! Þrátt fyrir töku þeirra, Kleinuhringur Holur, eru unnin og njóta í mörgum héruðum Ítalíu og, stundum, fyllt með custard eða súkkulaði. Prófaðu útgáfa af þessum steikt eða bakað karnival kökur!

Steps

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