Carnival donuts to cook them in the oven – Italian Cuisine


Round and soft, they are a real delight, both smooth, but even more stuffed with cream or jam. Here is a lighter version of the fried one, but equally delicious

Little is missing Carnival, a party that is characterized by its masks, but also by its sweets! Frittole, chiacchiere and the classics donuts, they cannot miss at home at this time of year. And the latter are the favorites of the little ones, stuffed and covered with sugar. THE donuts are usually fried in abundant oil or lard, to the delight of all gourmands who have to deal with calories. Precisely for this reason we wanted to find a lighter version (so to speak!) Of these irresistible krapfen: baked instead of fried. Discover it with us!

Carnival donuts
Carnival donuts.

A recipe that comes from Austria

The donuts, or donuts, they are sweet of Austrian origin. It is said that they were already known in the 1600s in Graz, where they were sold hot on the street for Carnival. From the town of Styria they would have spread to Vienna, to then establish themselves in our Trentino. This delicious pancake has conquered all Italian regions, with different names and fillings, but not very dissimilar in flavor. In Tuscany and on the Romagna Riviera it has become a donut stuffed with custard. In Rome the cream bomb, in Modena the Crafen, in Naples stuffed staples with cherry jam. In Artusi the advice is from stuff the dough before cooking, so that the aroma spreads uniformly in every part of the donut.

The recipe for preparing donuts in the oven

Ingredients

250 g Manitoba flour, 250 g 00 flour, 10 g brewer's yeast, 120 g butter, 180 ml fresh milk, 130 g sugar, 1 egg, the grated zest of one lemon.

Method

Shell the egg in a bowl, add the milk, baking powder, lemon zest and sugar and start mixing to obtain a homogeneous mixture. Gradually combine the two flours, stirring constantly to avoid lumps. Finally put the butter. When everything is well mixed, let the mixture rise in the bowl for at least two hours. Once the pasta has doubled its volume, spread it on a floured surface and obtain many disks, about 8 cm in diameter and 1 cm thick. Place the disks on a baking tray covered with parchment paper and let them rise again for 1 hour. After this time bake in a preheated oven (180 °) for 15 minutes. Then remove the donuts from the oven, brush them with melted butter and sprinkle them with granulated sugar.

In the tutorial some tips to stuff your donuts and make them even more irresistible!

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