Tag: Carnival

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


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.


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!

Carnival desserts, recipes from all over Italy – Italian Cuisine – Italian Cuisine

Carnival desserts, recipes from all over Italy - Italian Cuisine

From the castagnole to the fritole, from the mile to the black pudding, in the carnival period there is no shortage of regional specialties: here is a roundup of recipes from all over the country

TO Carnival every joke counts and even the rules of healthy and balanced nutrition go (it is appropriate to say it) to be fried. In addition to the parades of wagons on the street, you need to prepare for the roundup of sweets on the tables. And if you do Chatter they are the symbol of this goliardic feast, the legacy of a pagan celebration of ancient Rome, just look a little further than your mask to discover a world of tasty and special Carnival sweets. The recipes are those regional and, from north to south, the choice is really wide.

Carnival sweets, fried foods win …

Among the fried Carnival desserts, the are very popular damselfish. Originating in Emilia, they spread throughout Italy, although often with different names. In Lombardy, for example, they call them tortelli and in Veneto beans, but the main ingredients are always the same: flour, eggs, sugar, butter and a spoonful of aniseed liqueur. The balls obtained from the dough are fried in boiling oil and garnished with a generous sprinkling of icing sugar. There are those who serve them alone, those who prefer to drown them in chocolate, those who want them filled with custard or accompanied by whipped cream. Very similar to castagnole, they are le Venetian fritole, While in Umbria, Marche is Abruzzo, you do the cicerchiata, a crown composed of fried puff pastry balls that remind a little of Campania strufoli.

… but the leavened products do not give up

Carnival sweets are a little less common but still up to the situation leavened. Among these, two baked goods stand out Tuscan: the Florentine Schiata, a white cake, soft and covered with icing sugar and the Berlingozzo, a sort of donut that prepares for Fat Thursday. In Trentino they eat the krafpen (there is a baked and a fried version), while in Campania there is the Migliaccio, a very soft semolina-based dessert, which is the poor relative of the noblest sfogliatella.

The Carnival cream you don't expect

One of the most particular Carnival sweets is definitely the black pudding, a chocolate cream dark, which was once made with pig blood. Today it is prepared with 500 milliliters of whole milk, 200 grams of sugar, 80 of bitter cocoa powder, 120 of dark chocolate, 50 of corn starch, 30 of butter and 50 of cedar or candied raisins. In a saucepan, mix the sugar, flour, cocoa, cornstarch and add the milk, drizzling, mixing everything with a whisk. Once the composed is homogeneous, you have to transfer it to a pot and add the pieces of dark chocolate, the butter and i candied fruit, then thicken it, cooking over low heat. Once you get one compact and shiny cream, you have to pour the black pudding in an ovenproof dish, cover it with plastic wrap and let it cool to room temperature. The cream is perfect to accompany small talk, chestnuts and all the other Carnival desserts.

Baked Chiacchiere: Carnival light recipe – Italian Cuisine

Baked Chiacchiere: Carnival light recipe

At Carnival don't you want to fry? You don't have to give up traditional desserts: here's how to prepare chatter in the oven

Small talk is the sweet of Carnival par excellence, but they do not necessarily have to be fried. The chat in the oven they are an equally valid alternative for most celebrations fat of the year and are ideal for those who want more dessert light and especially for those who do not want to fry at home.

To understand how to prepare them in the best way, we asked our pastry chef for advice Emanuele Frigerio, teacher at La Scuola de La Cucina Italiana. Your first tip? "Make a break from the rule, the chatter is eaten only once a year!"

For those who just don't want to transgress, it is necessary to slightly modify the recipe. Aside from the cooking technique, the procedure for preparing the dough for chatting in the oven is practically the same. The difference lies in two elements, necessary to allow more development in volume to the small talk: yeast is hydration, given by a greater quantity of liquids than that foreseen by the classic recipe.
The chatter in the oven will be lighter, but equally crunchy and delicious. Let's see how they prepare together.

The recipe for light baked chatter


500 g flour
140 g milk
50 g melted butter
50 g icing sugar
20 g dry white wine
20 g white grappa
6 g baking powder
2 yolks


Pour the flour on the pastry board forming a fountain; place the yolks and icing sugar in the center of the fountain and begin to mix with your fingers. Add the melted butter, white wine and grappa. Grate the zest of half a lemon in the center of the fountain, add half a teaspoon of salt, the milk and start mixing all the ingredients.

Add all the flour on the pastry board to the rest of the ingredients. Work with your hands for about 10 minutes, until the dough has become smooth and homogeneous; cover it with plastic wrap and let it rest in the fridge for 2 hours.

Remove a part of the dough, keeping the rest in the film so as not to dry it; flour it, spread it with your fingers, then pull it into the pasta machine or with a rolling pin. If you use the machine, start by adjusting it to the greatest thickness, then fold the dough a few times and proceed to the immediately lower thickness, and so on, until you obtain 1 mm thick sheets.

Place the sheets on a floured surface. Trim the edges with a notched cutter, then cut them into rectangles. Make a 3 cm vertical cut in the center of each rectangle, never reaching the edge.

Place the rectangles on a baking sheet lined with parchment paper. Bake in a preheated oven in a ventilated mode at 190 ° for about 10 minutes. Wait until they cool down and sprinkle with icing sugar.

Baked chat: the pastry chef's advice

To facilitate hydration, just before baking them, steam the chat with a little water with the help of a sprinkler or brush them lightly with an oven brush.

If you like it, you can also serve it with del dark chocolate: dissolve it in a water bath and with a spoon sprinkle it over the chatter; let it rest until it is compact.

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