Description
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
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Milk
1 cup
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Butter
60 g
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Flour
1.5 cup
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Chicken egg
5 piece
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Lemon
0.5 piece
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Raisins
50 g
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Pine nuts
20 g
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Liqueur
50 g
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Powdered sugar
100 g
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Vegetable oil
0.5 l
Cooking
Raisins soaked in liquor
Milk heated in a saucepan, add the butter, when it begins to boil, place the flour, quick brew, constantly mixing.
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.
To the batter add salt, lemon zest, soaked raisins, pine nuts, all mix well. The dough will be elastic, but not liquid.
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.
In hot oil small pieces of dough will start to swell and take the form of balls.
Get ready doughnuts with a slotted spoon and spread on kitchen paper to soak up all the oil
Slightly cooled donuts put on a plate, sprinkle with powdered sugar and begin to try.
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