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And finally on the 10th of February we publish the 4th issue of "Open Kitchen Magazine" in its romantic and coloured version!!! In this issue you can find delicious recipes for romantic dinners, how to decorate your table for a romantic dinner, how carnival is celebrated all around the world and amazing carnival sweet to have fun with taste!!! Browse the online magazine to find out about this and much more!!!
And today I also want to give you my mum's recipe for traditional sardinian carnival doughnuts.....
INGREDIENTS:
1 kg flour (I used manitoba flour from Molino Rosignoli)
500g milk
100g sugar
100g lard
75g fresh yeast
vanilla essence
1 orange (zest and juice)
Zest of 1 lemon
4/5 eggs
1 liqueur glass of grappa spirit
In the kneading machine mix well the eggs with the sugar, until creamy and fluffy. Add the melted lard, the orange juice, vanilla essence, the lemon and orange zest, the spirit and mix well.
Dissolve the yeast in the milk and then add to the mixture the flour and milk gradually. Knead until you have a smooth and elastic dough( but still very sticky).
Leave to rise for a few hours until it get three time bigger.
Form small balls, form the doughnuts and let rise again for about 20/30 minutes.
Dip fry doughnuts in a large and tall pan until golden brown. Drain off the oil by putting them on kitchen paper. Dust with caster sugar and serve immediately!!!
And today I also want to give you my mum's recipe for traditional sardinian carnival doughnuts.....
1 kg flour (I used manitoba flour from Molino Rosignoli)
500g milk
100g sugar
100g lard
75g fresh yeast
vanilla essence
1 orange (zest and juice)
Zest of 1 lemon
4/5 eggs
1 liqueur glass of grappa spirit
In the kneading machine mix well the eggs with the sugar, until creamy and fluffy. Add the melted lard, the orange juice, vanilla essence, the lemon and orange zest, the spirit and mix well.
Dissolve the yeast in the milk and then add to the mixture the flour and milk gradually. Knead until you have a smooth and elastic dough( but still very sticky).
Leave to rise for a few hours until it get three time bigger.
Form small balls, form the doughnuts and let rise again for about 20/30 minutes.
Dip fry doughnuts in a large and tall pan until golden brown. Drain off the oil by putting them on kitchen paper. Dust with caster sugar and serve immediately!!!
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