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 Allrecipes Member
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
TORTA SBRISOLONA
Sbrisolona cake is typical of the area around Milan, in Lombardy, Italy. My grandmother taught me this simple but tasty cake recipe which generates a biscuity dessert with a pleasantly crumbly top! Baking pan size is up to you depending on how thick you'd like it to come out.
Provided by GJGLAM
Categories World Cuisine Recipes European Italian
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
- Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
- Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
- Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 57.6 g, Cholesterol 98.8 mg, Fat 34.4 g, Fiber 3.7 g, Protein 8.6 g, SaturatedFat 12.5 g, Sodium 85.3 mg, Sugar 22.7 g
SUPER EASY DOUGHNUTS
Really quick and easy donuts made from ingredients you probably already have. My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!
Provided by STEPHY800
Categories Bread Quick Bread Recipes
Time 16m
Yield 18
Number Of Ingredients 11
Steps:
- Stir the vinegar into the milk, and let stand for a few minutes until thick.
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
- Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 19.9 g, Cholesterol 10.7 mg, Fat 6.8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 73.6 mg, Sugar 9.3 g
GRANDMA'S CAKE DOUGHNUTS
Best cake doughnuts! Easy to make. Just mix and drop in hot grease!
Provided by Angie D.
Categories Bread Quick Bread Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat about 1 quart oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Mix sugar, eggs, and 2 tablespoons oil together in a mixing bowl.
- Pour milk, vinegar, and baking soda into a liquid measuring cup; milk will become foamy. Add to sugar mixture; mix well. Mix in flour, baking powder, salt, and nutmeg.
- Drop batter by teaspoonfuls into the hot oil until golden, about 1 minute per side, working in batches. Drain doughnuts on paper towels.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 16.8 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 199.2 mg, Sugar 8.8 g
SOUTH AFRICAN KOEKSISTERS
This is an Afrikaner recipe for Koeksisters (cake sister) or South African donuts. These are loosely based on a similar Dutch pastry.
Provided by Anonymous
Categories Bread Quick Bread Recipes
Time 10h50m
Yield 18
Number Of Ingredients 11
Steps:
- Combine sugar, water, ginger, lemon zest, and lemon juice together in a saucepan; bring to a boil, reduce heat to medium, and cook for 10 minutes. Cool syrup to room temperature, transfer to a container, and refrigerate until flavors blend, 8 hours to overnight.
- Sift flour, baking powder, and salt together in a bowl. Rub the butter into the flour mixture with your fingertips until mixture has a cornmeal texture. Add the milk; mix until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 2 hours.
- Turn the dough out onto a lightly floured work surface and roll into a 5x14-inch rectangle about 1/4-inch thick. Cut the dough into twenty eight 1/2-inch wide strips. Twist pairs of strips together and pinch the ends together. Repeat for all of the strips. Cover strips with a clean cloth and let rest for 15 minutes.
- Heat about 2-inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet.
- Pour some of the cold syrup into a bowl and return remaining syrup to the refrigerator.
- Working in batches, fry koeksister twists in hot oil until twists swell and are golden brown, 2 to 5 minutes. Remove koeksisters from hot oil with a slotted spoon and immediately immerse in cold syrup for 10 seconds. Transfer soaked koeksisters to prepared wire rack to cool. Replenish cold syrup as necessary.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 46.4 g, Cholesterol 3.9 mg, Fat 4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 117.7 mg, Sugar 33.7 g
RUSSIAN DOUGHNUTS
Delicious doughnuts made with a cheese-enriched dough. Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it works very well with farmer's cheese or ricotta, too.
Provided by LenaM
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Mix farmer's cheese, flour, eggs, sugar, vanilla extract, and salt together in a bowl until a sticky dough forms.
- Roll dough into 1-inch balls with wet hands to prevent sticking.
- Heat oil in a deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). The oil should be hot but not smoking. It is ready for frying if you see little air bubbles around a wooden spoon placed in the oil.
- Fry a batch of the dough balls in the hot oil until golden, about 2 minutes. Place doughnuts on paper towels to soak up excess oil. Repeat with remaining dough. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 32.4 g, Cholesterol 112.8 mg, Fat 16.1 g, Fiber 0.8 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 260.8 mg, Sugar 5.5 g
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TORTELLI DI CARNEVALE MILANESI | ITALIAN FRIED DOUGH BALLS
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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.
- Put the tortelli dough in a bowl and let it cool a little. Then work the dough with an electric mixer and start adding the eggs one at a time at room temperature.
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- Chiacchiere di Carnevale. Chiacchiere is the most traditional carnival dessert in Italy prepared on Fat Tuesday. These thin and crunchy strips of fried dough can be found in any region in the peninsula, even if called by different names: not only chiacchiere but also frappe in Rome, Viterbo and Ancona; cenci in Tuscany; crostoli in Friuli and Trentino; galani in Veneto, and bugie in Piedmont and Liguria.
- Graffe Napoletane. Graffe are delicious fried donuts covered with icing sugar. It is a dessert with ancient origins: it derives from the Krapfen that spread in Naples during the Austrian domination of the 1700s.
- Sfinci Siciliani. Sfinci are a Sicilian traditional Carnival dessert: small bites of leavened dough enriched with raisins then fried in boiling oil and sprinkled with granulated sugar!
- Cicerchiata. Born in Umbria but also widespread in the regions of Le Marche and Abruzzo, cicerchiata is one of the most appreciated Italian Carnevale desserts.
- Pignolata. Pignolata is a typical Carnival food of Sicily and Calabria, specifically made in the provinces of Messina and Reggio Calabria. It’s similar to Struffoli from Naples as it’s made of dough balls fried in lard and then covered with honey.
- Baked Sweet Ravioli. Ravioli are Italian stuffed pasta served as a main course. However, what you might not know is that there are also sweet versions!
- Cannoli from Sicily. Not everyone knows that Sicily’s delicious, ricotta-filled fried wafers were originally a Carnival dessert. Nowadays cannoli are popular year-round and can be found anywhere in Italy.
- Fritole Veneziane (Venetian Carnival fritters) If you decide to attend the Carnival of Venice, you cannot miss to try fritole. These delicious sugar-dusted doughnuts flavored with rum and lemon zest are made of flour, eggs, sugar, raisins, pine nuts and milk.
- Neapolitan Migliaccio. In the past, this traditional Neapolitan dessert was prepared with polished millet flour (in Italian “miglio”) that was then replaced by semolina.
- Castagnole. Castagnole are small and inviting balls prepared with butter, sugar, eggs, grated lemon peel and yeast, fried in seed oil and covered with icing sugar.
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