Bread and Butter....

Sardinian fried doughnuts!!!

20:50

Hello everyone!!! Last Sunday was my birthday and I think I'm really lucky to celebrate it on Carnival season in Italy. I rather have some fritters or doughnuts instead of the usual birthday cake. I love this ones, typical from Sardinia island....this is my mum's recipe but I converted it to use my sourdough starter instead of the active yeast. I've never made them so tasty, puffy and soft....there are really no words to describe them....just amazing! In Sardinia they are called " Parafrittusu" or Fatti Fritti...you got to try them.

 SARDINIAN FRIED DOUGHNUTSINGREDIENTS

200g stoneground flour
250g very strong flour
200g semi skimmed milk
100g liquid levain starter (100% hydration)
50g natural brown sugar
50g lard
2 eggs
3g salt
Seeds of a vanilla pod or vanilla essence
Zest of 1 lemon
Zest and juice of 1/2 orange
1/2 liquor glass of limoncello
Frying oil
Caster sugar to dust

In the mixer bowl, using the flat beater, dissolve the levain starter with the milk. Add some flour, just enough to form a soft dough until it comes off the sides of the bowl.Mix on low speed, add 1 egg and and immediately after 1/3 of the sugar and flour. When all the ingredients are incorporated add 1/3 of sugar, more flour and knead . Finally add the orange juice, limoncello, the citrus zest, vanilla essence, salt and the remaining sugar and flour. Knead well all the ingredients until well combined on a medium-low speed until you have a smooth dough and it comes off the sides and bottom of the bowl. Add the lard at room temperature in pieces, a bit at the time. Make sure the first dose is well combined before adding more lard. Knead on medium speed until the dough is smooth, shiny and elastic and you reach windowpane stage. Transfer dough into a bowl, cover with cling film and allow to rise until tripled in size. Divide the dough into equal pieces (about 20), shape each piece into a doughnut, place them into a well floured surface, cover and allow to rise for 1h and 30 mins until doubled in size. Meanwhile heat te oil until it reaches the temperature of 170ºC and fry doughnuts in a large and tall saucepan 2-3 minutes per side until golden brown. Remove with a slotted spoon and allow to sit on kitchen paper to drain off the excess of oil. Dust and cover the doughnuts with caster sugar and enjoy!

bread

Breadsticks with chia seeds!!!

23:28

British tradition

Cottage pie!!!

09:35

bread

Linseeds and linseeds flour bread!!!

20:15

recipe in Italian

Hello!! Wow I started to write this post last week....actually I had finished to translate the recipe when I made a mistake and delated the all post! I was gutted ....It's already so difficult to find the time to translate and update both blogs (in Italian and English) . Thankfully I'm not posting very often nowadays even in my Italian blog. Let's see now if i'll manage to write and post this recipe today, Sunday the 1st of February.

Yet again another bread recipe, but for this one I used a firm pre-ferment, known as biga. It's an Italian style starter with no salt and made by using no too much yeast. I think it enhance the flavour of the bread, which comes from the grain and not from the yeast. A bread with less yeast I also think it's easier to digest.

 LINSEEDS AND LINSEEDS FLOUR BREAD WITH STONEGROUND FLOURINGREDIENTSBiga:

100g type 2 stoneground flour
42g water
30g liquid sourdough starter (100%)

Final dough:

90g biga
400g stoneground flour (type 2)
100g linseeds flour
400g water
12g salt
Linseeds to taste

The night before start preparing the biga. Mix the water, sourdough, and flour until combined; knead until the dough just comes off the sides of the bowl, 2 to 3 minutes. The dough will be very stiff. Ferment at room temperature for 12 hours.In the morning autolyse the two types of flour with 300g of water for at least 30 minutes. Mix the biga with the remaining 100g of water on low speed with the flat beater, add the autolysed flour and water and salt, mix on medium speed until dough picks off the sides and bottom of the bowl into a single mass. The dough should be shiny, smooth and elastic. An excellent test for gluten development is to gently work a piece of the dough between your fingers, stretch it as thin as possible, until it is almost translucent, to form a windowpaning. At this stage change the fact beater with the dough hook, add the linseeds and mix on a low speed until well combined. Allow dough to rest for 10 mins, punch it down and fold the sides of the dough onto itself. Shape into a ball and transfer to a lightly oiled bowl. Cover with clingfilm and ferment at room temperature until doubled in size, about 6 hours. Stretch gently the fermented dough and again fold the sides of the dough onto itself. Shape the loaf and transfer into a well floured proofing basket. Proof for 1 hour or until doubled in size. Meanwhile pre-heat the oven at the maximum temperature with the pizza stone inside. Flip-over the bread dough into the very hot baking stone, score and bake at 230ºC for 15 minutes, turn down the oven temperature to 200ºC and continue baking for 20 minutes, the for a further 15 minutes at 180ºC or until loaf sounds hollow.Allow to cool completely onto a cooling rack.

Sardinian fried doughnuts!!!

Breadsticks with chia seeds!!!

Cottage pie!!!

Linseeds and linseeds flour bread!!!

ABOUT ME

Subscribe and Follow

Labels

recent posts

Blog Archive

Popular posts

Readers

Sponsor

Like me on Facebook