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Agujeros le donut carnaval

Agujeros le donut carnaval

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

Comenzar le xooko' modo

Min

0 0

Ts'aaj
3,837 Xíimbalo'ob
Bey 2

Ingredientes

Raciones ajuste:

	40 g Mantequilla
	200 g 00 Harina
	2 Je'
	50 g Monkaab
	1/2 Peel limón
	1 Cucharada Anise Liqueur
	1 Pinch Ta'ab/jok'en
	8 g Juuch'bil u ts'o'okoke' ku utia'al pasteles
	1 U vainilla
	Utia'al u espolvorear
	Je'el bix uts'ta t'aane' Monkaab
	To Fry
	Je'el bix uts'ta t'aane' Tsaats cacahuete

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Yáantajo'ob:

K'óoben:

Italiano

40
K'a'ana'an 10
K'as

Ingredientes

40 g Mantequilla
200 g 00 Harina
2 Je'
50 g Monkaab
1/2 Peel limón
1 Cucharada Anise Liqueur
1 Pinch Ta'ab/jok'en
8 g Juuch'bil u ts'o'okoke' ku utia'al pasteles
1 U vainilla
Utia'al u espolvorear
Je'el bix uts'ta t'aane' Monkaab
To Fry
Je'el bix uts'ta t'aane' Tsaats cacahuete

Direcciones

Agujeros le donut, Zeppole, tortelli, le chéen yane' le k'aaba'obo' yéetel le u k'aabao'ob le maanajo'ob ch'ujuk típicos ti' le carnaval. Ichil le confeti, serpentinas ka máscaras u agujeros le donut ma' u faltantes! Originario u Romagna, Le mejen bocados juuch' frita le externamente fragante yéetel susulkij interior … ti' le monkaabo' le yóok'ol kaaba' ti' leti'ob uts u yilik! Le versión asab clásica analte'obo' yaan u búukinta'al anís Ba'ale' sugerimos u a máansik yéetel uláak' aromas utia'al u páajtal u kaxtik le Tsolbil ts'íib janal perfecta! Betpajal ichil u paternidad, Agujeros le donut, ku preparados yéetel máansik utsil ti' ya'ab regiones Italia yéetel, Yaan k'iine', rellenas ti' crema wa chukwa'. Pruebe le versión ti' le k'iino'oba' fritos wa píibil carnaval tortas!

Wook

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