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Vaqarataka ni Doughnut ni carnival

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Vaqarataka ni Doughnut ni carnival

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Gacagaca

Moica na Servings:
40 lako Bata
200 lako 00 Sara na kena valawa
2 Na yaloka
50 lako Suka
1/2 iVaqa ni Lemon
1 tablespoon Anise Liqueur
1 pinch Salt
8 lako Baking vurumemea ni keke
1 Vanilla Beni
Me Vakamiraki
tovolea Suka
Ki na Fry
tovolea Peanut waiwai

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Iyaya:
  • Vegetarian
Cuisine:
  • 40
  • Veiqaravi 10
  • Sala ga o ya

Gacagaca

  • 40 lako Bata
  • 200 lako 00 Sara na kena valawa
  • 2 Na yaloka
  • 50 lako Suka
  • 1/2 iVaqa ni Lemon
  • 1 tablespoon Anise Liqueur
  • 1 pinch Salt
  • 8 lako Baking vurumemea ni keke
  • 1 Vanilla Beni

  • Me Vakamiraki

  • tovolea Suka

  • Ki na Fry

  • tovolea Peanut waiwai

IDusidusi

Wasea

Vaqarataka ni doughnut, zeppole, tortelli, e vica na yaca sa kacivi kina na oqo na ivakalomavinaka mataqali ni na Carnival. Ena kedra maliwa na confetti, streamers kei na iubi taqomaki ni mata na qara ni Doughnut sega ni rawa me yali tiko! A kunei taumada mai na Romagna, oqo na veika lailai ni valawa bali tavuteke sa fragrant tautuba ka malumu ni loma ni … vaqiqici ki na suka kece na vakataki ira! IVakadewa uasivi duadua e oka kina na kena vakayagataki na aniseed ia keitou vakatura mo vakatovolea vata kei na so tale na aromas me rawa ni sa rawa mo raica na nomu ivolalailai ni icakacaka uasivi sara! Se cava ga na nodra paternity, Vaqarataka ni doughnut, sa vakarautaki tu ka marautaki ena vuqa na veiyasana mai Itali kei na, ena so na gauna, vakasinaiti ena custard se na jokeliti. Tovolea na mataqali oqo tavuteke se buta katakata carnival na keke!

Na ikalawa

1
Cakava

To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.

2
Cakava
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 na miniti.
3
Cakava

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
Cakava

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 lako. With this mixture you will get about 30. Then model each portion with your hands so as to obtain balls.

5
Cakava

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
Cakava

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!

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