Round, soft and soft: these are the carnival tortelli, the typical sweets coated with sugar or filled with cream that are prepared for the craziest days of the year
Fried morsels covered with sugar, soft and delicious: i tortelli they are one of the typical sweets of the days of Carnival, small and soft, to eat like this, or for the sweet tooth, filled with custard. They are called in the Milanese area, as they are called frittole in Venice and castagnole in Emilia Romagna. They are prepared in a short time, they are fried in hot but not boiling oil, and they are eaten one after the other, without being able to resist. Below is our recipe for preparing them.
The recipe for carnival tortelli
Ingredients
120 g flour 00, 60 g potato starch, 3 dl milk, 70 g butter, 60 g sugar, a pinch of salt, 4 egg yolks, half a bag of baking powder, icing sugar, oil for frying.
Method
In a large pot let it warm up milk with butter, sugar and a pinch of salt. When the milk has warmed, remove it from the heat and add the flour and baking powder, stirring with a whisk to prevent lumps from forming. Put on the fire and cook until the compound will not come off the walls of the pot. At this point remove from the heat and let it cool. Add the egg yolks one by one, stirring so that everything mixes well. Fry the dough in small spoons in hot oil, turning every tortello to make it golden. Drain them on a plate where you will place some sheets of paper towels, let them cool and then sprinkle with icing sugar.
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