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Cov qhov Doughnut Carnival

Cov qhov Doughnut Carnival

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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Cov khoom xyaw

Kho ntawd qhov:

	40 g Butter
	200 g 00 Hmoov nplej
	2 Qe
	50 g Qab zib
	1/2 Peel txiv qaub
	1 zauv teb Anise Lique
	1 de Ntsev
	8 g Baking tus hmoov rau ncuav
	1 Taum Vanilla
	Los nphoo
	saj Qab zib
	Kib
	saj Roj txiv laum huab xeeb

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Nta:

Cuisine:

Italian

40
Pab raws li cov 10
Nruab nrab

Cov khoom xyaw

40 g Butter
200 g 00 Hmoov nplej
2 Qe
50 g Qab zib
1/2 Peel txiv qaub
1 zauv teb Anise Lique
1 de Ntsev
8 g Baking tus hmoov rau ncuav
1 Taum Vanilla
Los nphoo
saj Qab zib
Kib
saj Roj txiv laum huab xeeb

Qhia

Qhov doughnut, zeppole, tortelli, yeej yog ib co cov npe uas cov raug khoom qab zib ntawm tus Carnival hu ua. Ntawm qhov confetti, streamers thiab lub qhov ncauj qhov ntswg rau lub qhov Doughnut tsis yuav uas ploj lawm! Keeb xeeb los ntawm Romagna, cov me morsels uas ua khob noom cookie sim yog externally qab thiab muag hauv … kuav los tiag rau hauv lub qab zib kom sawv daws yuav nyiam nws! Cov feem classic version xws li siv cov aniseed tab sis peb xav kom koj nrog lwm aromas sim li no koj yuav nrhiav tau koj daim ntawv qhia zoo meej! Dua li ntawm leej txiv cov, Qhov doughnut, npaj thiab enjoyed hauv ntau regions ntawm ltalis thiab, tej zaum, muaj kev custard los yog qhob noom xim kasfes. Sim cov version no kib thiab los ci carnival ncuav!

Ruam

1 Ua li cas	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 Ua li cas 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 feeb.
3 Ua li cas	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 Ua li cas	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 Ua li cas	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 Ua li cas	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!