This is my Freshwater input to the proposed http://hechoencocina.blogspot.com/
When Lent comes is very typical to find all the bakeries in Catalonia .. Brunyola fritters, home from always make them a tradition of the Holy Thursday, this is my proposal for this year, I have to say that there are very good, the recipe is slightly modified from the wonderful blog http://www.velocidadcuchara.com/
I have prepared the with my "magic pot" = Thermomix, but also can be done the traditional way.
I also say that I used a very special, are all equal and no t'embrutes hands, sure to be the hardware test, I did .. more expensive than not, not have it, no problem with two small spoons and ready ....
Ingredients (for about 35 fritters)
100 grams of milk, 100 grams of anise
(I always do I use Mono)
100 grams of olive oil,
90 grams of sugar,
2 lemons 4 eggs
big,
1 on yeast (type Royal)
1 pinch of salt,
1 / 2 teaspoon ground cinnamon 1 tablespoon aniseed
350 grams of flour confectionery
oil tour sun (for frying fritters) Sugar
do "sweet" them a little fact, glass can be normal or
Preparation
Sift together the flour with the yeast and set aside.
scratch the skin of a lemon along with the sugar 30 seconds, speed prog. 5 to 9 and reserve.
unwashed container and put the oil and the skin of the other lemon 6 minutes, 100 c, speed 1., passed, remove, strain and reserve the skin. Whisk the eggs
20 seconds, speed 3, now add the oil & the other ingredients except the flour , mix 1 minute, 3 speed, add flour and then and beat 1 minute, speed 3.
Pass the dough in a covered container and let stand 1 hour. We will
Fire a deep pan with plenty of oil sunflower oil when it is hot and will take the lamp to heat, remove the oil and will fill up to half with the help of a spoon small insert it into the pan slowly come off and float, we will turn the donut when we see one side is toasted, it recomada make them in pairs, and drain on a rack when they are almost Frets , pass them by sugar.
* Each batch of donuts, it is important to heat the oil in the lamp, very good, really.
Bon appetit.
THIS RECIPE BLOG BELONGS TO WISH YOU http://enrocalacuina.blogspot.com/ SUSANNA-LIKE
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