Venetian fritole

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Continuing his culinary archaeology, I found this recipe:beignets from choux pastry , deep fried. They have long been sold by street vendors during carnival in Venice. Frijolero, was an integral part of the urban landscape. Even 250 years ago, the famous playwright Carlo Goldoni chose the main character of his play the shop of donuts, the kind of fame enjoyed fritole the Venetians. However, with the same success I can call a donut a Spanish invention, only they will be called bunuelos. They have long been preparing in Spain during lent. Turkish chefs will call them by its name: lokma. I think that a dozen countries can challenge the right of superiority on fried doughnuts. Let's make this international masterpiece.

Ingredients for Venetian fritole

Step by step instruction of cooking Venetian fritole

Шаг 1

Raisins soaked in liquor

Шаг 2

Milk heated in a saucepan, add the butter, when it begins to boil, place the flour, quick brew, constantly mixing.

Шаг 3

Brewed the dough is cooled slightly and begin to mix the eggs one by one. The process is fairly complex, but only in the beginning than it becomes thinner the dough, the easier it is to mix a regular egg.

Шаг 4

To the batter add salt, lemon zest, soaked raisins, pine nuts, all mix well. The dough will be elastic, but not liquid.

Шаг 5

In a deep frying pan or deep fryer, pour oil, heated it to 200*. Teaspoon recruited some play-dough and push it with your finger in boiling oil.

Шаг 6

In hot oil small pieces of dough will start to swell and take the form of balls.

Шаг 7

Get ready doughnuts with a slotted spoon and spread on kitchen paper to soak up all the oil

Шаг 8

Slightly cooled donuts put on a plate, sprinkle with powdered sugar and begin to try.