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

Features:

quodam culinae:

Italiae

40
serves 10
medium

ingredientia

40 g butyrum
200 g 00 conspersa
2 Ova
50 g Saccharo
1/2 Lemon Peel
1 tablespoon Liqueur
1 prement, salis
8 g Nam pistoria pulveris liba
1 vanilla Bean
spargere
degustare Saccharo
Ad Fry
degustare eros oleum

directiones

doughnut egréssus, doughnuts, Tortelli, quidam sunt sicut nomina quae de his dicta sunt; Carnelevarium typical nouum delibandum. Inter confetti, et foramina ne desit streamers leuiorem Doughnut! Primum a Flaminia, fragrantia mollis massa frixum cibos istas exterius interius … quisque advolvit in sugar ea similis erit! In maxime classic version usum includit suadeant te experiri et aliis vaporibus inliciantur et anesum, sed vos can reperio vestri recipe perfectus! Quamvis paternitas sua, doughnut egréssus, multis locis Italiae paratis potiti, numquam, repleti scelerisque vel custard. Frixum vel coxit sorbitiunculas Saturnalia agunt haec versio Conare!

gradibus

1 factum	To prepare the castagnole, slice the vanilla bean and remove the seeds, then add them to the sugar and stir.
2 factum 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 minutes.
3 factum	Once the dough has rested, start to heat the oil that will have to reach the temperature of 170 Die, only in this way you will in fact get some golden castagnole at the right point and cooked inside.
4 factum	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 factum	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 factum	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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Jun 5th, 2025

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aperitif	GUSTUS
bubulae	prandium
brunch	placentas
FESTUM	Caseus

	40 g butyrum
	200 g 00 conspersa
	2 Ova
	50 g Saccharo
	1/2 Lemon Peel
	1 tablespoon Liqueur
	1 prement, salis
	8 g Nam pistoria pulveris liba
	1 vanilla Bean
	spargere
	degustare Saccharo
	Ad Fry
	degustare eros oleum

Saturnalia agunt Doughnut egréssus

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