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