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Carnival bagel Hole

Carnival bagel Hole

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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metsoako

fetola Servings:

	40 g, botoro
	200 g, 00 phofo
	2 mahe
	50 g, tsoekere
	1/2 Lekhapetla la Lemone
	1 thispone Anise Liqueur
	1 pinch letsoai
	8 g, Ho baka phofo Ka Cakes
	1 Linaoa tsa Vanilla
	To Sprinkle
	ho tatso tsoekere
	Ho Fry
	ho tatso peanut Oil

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Likaroloana:

cuisine:

Setaliana

40
o sebeletsa 10
mahareng

metsoako

40 g, botoro
200 g, 00 phofo
2 mahe
50 g, tsoekere
1/2 Lekhapetla la Lemone
1 thispone Anise Liqueur
1 pinch letsoai
8 g, Ho baka phofo Ka Cakes
1 Linaoa tsa Vanilla
To Sprinkle
ho tatso tsoekere
Ho Fry
ho tatso peanut Oil

directions

bagel Hole, makoenya, tortelli, Tse ling tsa mabitso le eo tsena tse tsoekere tloaelehileng ea Carnival li bitsoa feela. Har'a confetti ho, streamers le masken le bagel Hole ke ke sieo! Qalong ho tswa Romagna, tsena morsels senyenyane sa hlama halikiloeng li kwa monko o monate le bonolo ka hare … phuthoa ka tsoekere mong le e mong o tla rata bona! Version fetisisa khale e akarelletsa tšebeliso ea aniseed empa re fana ka maikutlo a hore o leka ka aromas tse ling e le o ka fumana risepe hao phethahetse! Ho sa tsotellehe paternity bona, bagel Hole, itokiselitse le bileng le tsona libakeng tse ngata tsa Italy le, ka linako tse ling, tlala custard kapa tsokolate. Leka ho phetolelo ea tsena halikiloeng kapa apehoa mahobe carnival!

mehato

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