Tortelli Di Carnevale Italian Carnevale Doughnuts Recipes
TORTELLI DI CARNEVALE (ITALIAN CARNEVALE DOUGHNUTS)
Doughnuts are typical of Carnevale in Italy, the famous festival in the days leading up to Lent. Each region, and indeed each family, has its own recipe. In Milan and the Lombardy region, Carnival donuts are called 'tortelli' and they are flavored with anise liqueur, grappa, and lemon zest.
Provided by Giulia
Categories Quick Bread
Time 4h2m
Yield 8
Number Of Ingredients 10
Steps:
- Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
- Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
- Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
- Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
- Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 30.1 g, Cholesterol 93.7 mg, Fat 14.5 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 49 mg, Sugar 9 g
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- Pour water, butter and salt in a saucepan with high sides. Now turn on the heat and bring to a boil.
- As soon as it start boiling, remove the saucepan from the heat and pour in the flour all at once. Stir quickly and vigorously to combine all the ingredients.
- When you have a homogeneous and smooth mixture, put the saucepan on low heat again. Mix for a few minutes until you see the bottom of the pan become whitish; this step is for drying out the dough. Now the dough comes off all in a block and must be compact, smooth and soft.
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