This is a sweet donuts born in 600 and Austrian origin, for the accuracy of Graz, the capital of Styria, beautiful town surrounded by greenery.
This fragrant cake filled with apricot jam from, in Bavaria is also known as "donuts Flashings auf Grazer art", meaning "sweet fashion Carnival of Graz", since it was prepared for the festivities of Carnival, when the donuts were fried and sold in the streets. Was soon exported from Graz to Vienna, and then spread in the Lombardo-Veneto and especially in Trenton, Dolomites, where the centers are still eating the best donuts that you can find in Italy.
What you absolutely must have a donut that is considered to be filled with apricot jam (to be introduced before frying the cake, so that all the pasta will absorb the flavor) even if you wanted to fill them with custard, chocolate, etc.. .. and the coating of icing sugar, must also have been better mixed with lard, fried identically seasoning, and served hot.
Ingredients for the dough
Burro120 go
Farina150 go
Manitoba 350 go
Latte250 ml
Birra25 go yeast
Grated rind of 1 lemon
Malto1 spoon
Salt 5 go
1 medium eggs plus 4 egg yolks
Vanillina1 bag
50 go sugar
Preparation
Dissolve the yeast in ½ cup lukewarm milk with a teaspoon of malt (or sugar). Mix the remaining milk with the sugar, vanilla and eggs with a fork banging. Meanwhile, sift the flour and pour in the bowl of a mixer fitted with a hook leaf, add the grated rind of lemon, operate the mixer and gradually add the milk mixture and malt
and immediately after the milk mixture, sugar and eggs Work all ingredients until dough is smooth, then add the softened butter in two times that you previously cut into small pieces. Knead the dough until it becomes smooth and elastic.
Put the dough in a bowl covered with a cloth, leave it where it rise for at least 2 hours (the volume will triple). When the dough is leavened with a rolling pin to roll it out into a sheet about 3 mm, from which, with a stencil (coppapasta, glass or cup), you will get the disks with a diameter of about 6 cm.
Let stand for at least 1 hour donuts. After the time necessary, heat the lard in a pan (or oil) and fry on medium heat (do not exceed 170 °) the donuts, a few at a time, turning them so that they Domino on both sides. Remove from the pan with a slotted spoon, drain and let them dry with paper towels before sprinkle with powdered sugar.
■ Council
When you make the dough, be sure to keep in a warm and ventilated.
To fry the donuts you can only use lard, as was done in ancient times, half oil and half lard oil or just olive oil.
The oil temperature must not be too high, or you'll burn donuts outside and raw inside to let them: the right way to fry, dip a toothpick into the oil, and soon you will see bubbles all around it Dip the donuts into the oil, moderating the heat and trying to maintain a constant temperature, hot but not boiling.
■ Curiosity '
There are several theories on the origin of the name "donuts". Someone goes back to that of a village near Graz, where she would be enjoyed for the first time this particular "pancake". Others argue that derives from the Old German "krafi", which means pancake, others argue that donuts were the name of a pharmacist, who like all his colleagues in the region of the seventeenth century, combined with knowledge of the pharmacopoeia also of pastry.
This fragrant cake filled with apricot jam from, in Bavaria is also known as "donuts Flashings auf Grazer art", meaning "sweet fashion Carnival of Graz", since it was prepared for the festivities of Carnival, when the donuts were fried and sold in the streets. Was soon exported from Graz to Vienna, and then spread in the Lombardo-Veneto and especially in Trenton, Dolomites, where the centers are still eating the best donuts that you can find in Italy.
What you absolutely must have a donut that is considered to be filled with apricot jam (to be introduced before frying the cake, so that all the pasta will absorb the flavor) even if you wanted to fill them with custard, chocolate, etc.. .. and the coating of icing sugar, must also have been better mixed with lard, fried identically seasoning, and served hot.
Ingredients for the dough
Burro120 go
Farina150 go
Manitoba 350 go
Latte250 ml
Birra25 go yeast
Grated rind of 1 lemon
Malto1 spoon
Salt 5 go
1 medium eggs plus 4 egg yolks
Vanillina1 bag
50 go sugar
Preparation
Dissolve the yeast in ½ cup lukewarm milk with a teaspoon of malt (or sugar). Mix the remaining milk with the sugar, vanilla and eggs with a fork banging. Meanwhile, sift the flour and pour in the bowl of a mixer fitted with a hook leaf, add the grated rind of lemon, operate the mixer and gradually add the milk mixture and malt
and immediately after the milk mixture, sugar and eggs Work all ingredients until dough is smooth, then add the softened butter in two times that you previously cut into small pieces. Knead the dough until it becomes smooth and elastic.
Put the dough in a bowl covered with a cloth, leave it where it rise for at least 2 hours (the volume will triple). When the dough is leavened with a rolling pin to roll it out into a sheet about 3 mm, from which, with a stencil (coppapasta, glass or cup), you will get the disks with a diameter of about 6 cm.
Let stand for at least 1 hour donuts. After the time necessary, heat the lard in a pan (or oil) and fry on medium heat (do not exceed 170 °) the donuts, a few at a time, turning them so that they Domino on both sides. Remove from the pan with a slotted spoon, drain and let them dry with paper towels before sprinkle with powdered sugar.
■ Council
When you make the dough, be sure to keep in a warm and ventilated.
To fry the donuts you can only use lard, as was done in ancient times, half oil and half lard oil or just olive oil.
The oil temperature must not be too high, or you'll burn donuts outside and raw inside to let them: the right way to fry, dip a toothpick into the oil, and soon you will see bubbles all around it Dip the donuts into the oil, moderating the heat and trying to maintain a constant temperature, hot but not boiling.
■ Curiosity '
There are several theories on the origin of the name "donuts". Someone goes back to that of a village near Graz, where she would be enjoyed for the first time this particular "pancake". Others argue that derives from the Old German "krafi", which means pancake, others argue that donuts were the name of a pharmacist, who like all his colleagues in the region of the seventeenth century, combined with knowledge of the pharmacopoeia also of pastry.
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