Fried Food is not good, people know it well, but it’s not Carnival without Chiacchiere or Bomboloni.
The frizzling oil and the vanilla’s flavor are all over in the air. Honestly, who can resist to a hot fried donut covered by sugar as well as fresh fried Cannoli alla Crema?
I’m sure… I couldn’t!
It’s not an easy time for those who love healthy and low calories food. Poor us, we are seriously put to the test by our nose. It would need a cold that lasts at least a month. But, if you live in a cozy village like mine, you are hopeless. Every little street is a melody of frying pans in action. It seems that every day someone is getting up early with the aim of frying something. You have no choice but joining the fest.
For my monthly contribution to Cucina Conversations I have chosen an easy and versatile recipe, you can use the same dough to prepare the traditional bomboloni or krapfen. .
Ciambelle Fritte al Profumo di Arancia
500 gr flour
50 gr caster sugar plus the necessary for the topping
50 gr soft butter
150 gr milk
15 gr fresh baker’s yeast
the zest of an orange
1 pinch of salt
Frying oil ( I usually use my own olive oil)
In a large bowl place the flour and in the middle of it add all the ingredients: sugar, butter, egg, orange zest, pinch of salt and the warm milk in which you have dissolved the yeast.
Mix them all until they are well combined, you need a soft and elastic texture. Leave the dough rests in a warmer place until it doubles. If you put it in the oven with just the light on, it will need at least two hours.
Roll out the dough with a rolling pin more or less 1 cm thick. I do this operation on a piece of oven paper, it’s easier. Now cut it into circles and then make another central small circle. You can use a cup or a round pastry cutter. I often use the leftover dough of the centre to make Bomboloni.
Cover your ciambelle with a warm tablecloth and let them rest for about half an hour.
Heat up the oil in a deep frying pan, such as a wok or a iron pan. Fry Ciambelle turning them from one side to another until they are golden, about 2, 3 minutes. Drain well from the oil and cover with caster sugar when still warm.
If you have made also Bomboloni you can fill them with some jam or fresh cream.
We had Ciambelle and Bomboloni with a glass of a good Calabrian Spumante: Dovì – Tenute Ferrocinto.
Have a look at my fellow Cucina Conversations bloggers
Here you are some photographs about the passages and other Carnival delicacies
This post is also available in: English