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Cover the bowl with plastic wrap or a kitchen towel and let sit in a warm, draft-free spot until doubled in size, about 45 minutes. Lightly dust a work surface with flour. Place the dough on the flour and roll out until 1/2-inch thick. Using a 1 1/2-inch round cookie cutter, cut the dough into as many rounds as you can.
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Step by step recipe photos. Step 1 - mix all the dry ingredients together in a bowl. Add the butter and crumb it into the flour (photos 1-4). Step 2 - make a well in the centre and add all the wet ingredients, use a fork to incorporate it into the flour until a rough dough forms.
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Instructions. In bowl of stand mixer fitted with paddle attachment, beat egg and egg yolk with the sugar at medium speed until pale in color. Add the sugar, salt, olive oil and dry white wine; beat until combined. Slowly add in the flour a little bit at a time and mix on low speed until combined.
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Instructions. Mix the flour, eggs, baking powder, baking soda, orange juice, lemon juice, Sambuca, sugar, vegetable oil, and milk in a large bowl until smooth. In a small pot or cast-iron skillet, heat 2 1/2 inches of neutral oil to 350F over medium heat.
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Instructions. In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast. In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
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How to make Castagnole. In a large bowl whisk together the flour, baking powder and salt. Make a well in the middle and add the sugar, eggs, zest, vanilla, softened butter, salt and liqueur (or Orange Juice).Mix together with a fork until almost combined. Move to a lightly floured flat surface and knead into a smooth soft dough.
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After 30 minutes cut and divide the dough into 4 equal sections. Roll each section into a rope about a 1/2-inch thick. Cut the rope into small 1/2-inch squares then roll them gently into balls. Place the balls on a parchment paper-lined baking sheet. Set the balls aside and heat vegetable oil in large heavy pot.
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Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown. Take out of oil when done, place on paper towels to drain oil. Sprinkle with regular white sugar, powdered sugar, or flavored sugar such as cinnamon and sugar. Calories. 179.
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Making the Dough. Place flour, sugar, baking soda, and salt in a large bowl and stir until thoroughly combined. Add the butter and gently mix it into the flour using your hands. Make a well in the center of the flour for the liquids. Mix the eggs, zest, vanilla, and liqueur in a small bowl.
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Place the pot over high heat and let the oil reach the 170°C/338°F. Use a kitchen thermometer to check the temperature of the oil. Once the oil has reached the right temperature, turn the heat down to medium-low. Scoop the batter with one spoon and very gently slide the batter into the oil with the help of the other spoon.
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Cut cubed cold unsalted butter into the flour with your fingers or a pastry cutter. Make a well in the center of the flour and add eggs, grappa (or other alcohol of your choice, see note below) and lemon zest. Use a fork to gently beat the eggs and incorporate the flour into the egg mixture to begin shaping a dough.
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In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, blend in the cold butter. Stir in the warm milk until the dough comes together. Cover and set aside to rest for 15 minutes. Dough will still be slightly sticky.
Fried Dough Powdered Sugar stock image. Image of caloric 161020031
Place the flour on a clean work surface. Make a well in the centre. Add the eggs, egg yolk, sugar, butter, brandy, vanilla and salt. Use your fingertips or a fork to gradually blend the wet ingredient slowly gathering in flour until the dough starts to come together. Add a little more brandy if needed to form a ball.
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Sift the flour through a strainer into the food processor bowl. Add the egg, the butter, sugar, lemon zest, salt, and liquor. Mix, dough-hook on, until a ball forms around the hook. Cover the bowl with a tablecloth and let the dough rest for an hour. Roll out the dough over a floured working surface.
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Instructions. In a large bowl, combine the flour, sugar, vanilla sugar, baking powder, salt, and lemon zest. Mix in the eggs, butter, and grappa to form a dough. Knead on a lightly floured surface until smooth. Cover with plastic and allow to rest at room temperature for 1 hour.
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Wrap the dough in plastic and chill for 30 minutes in the fridge. Remove from fridge and taking 1/4 of the dough at a time roll into a very thin strip, then cut half or thirds. Fry the strips until golden turning them over while frying. Remove to drain and cool on a plate lined with paper towels. Sprinkle with powdered sugar or drizzle with.
