Carnival is over so now we must roll up our sleeves to do some more experiments, this is what I tried to do me:
SMALL donuts APPLES STUFFED WITH RICOTTA
300 g flour 80 g ricotta
1 packet of dried yeast 50 g of milk
30 g butter 30 g sugar
2 eggs 1 tablespoon rum
the grated zest of 1 lemon and half orange
salt For the filling 200 g
apples into cubes 2 tablespoons sugar 1 tablespoon
cornstarch 1 cup of apple juice
1 tablespoon rum 1 tablespoon of butter
Prepare filling: In a saucepan melt the butter do, we combine the apples and sugar, when they released a little 'liquid join the starch, let a couple of minutes and then add the apple juice with rum, then wait for it to dry a bit 'and set it aside.
Now prepare the dough: pour a small container in the let's milk and cool slightly, add the yeast and a teaspoon of sugar, still leave 5 minutes after that mix well and still covered for about an hour, the mixture will become so:
Crushed good ricotta with a fork and impastimola together the flour, then we combine the sugar, zest and rum, blend a bit 'and then join the mix that we have prepared previously. Now add the eggs and mix well when you will also join the softened butter, salt at last.
Knead well repeatedly slamming the dough and then leave to rise until doubled (about an hour pass).
After this time, roll into balls, slightly appiattiamole to fill with apple mixture well and then close them and put them to rise accommodation on a baking sheet covered with parchment paper (with the closure facing down).
When they doubled in volume let's fry in hot oil, scoliamole on absorbent paper and, at will, spolverizziamole with icing sugar and pass them in granulated sugar.
Eat just the facts is a real pleasure, are crispy outside and a soft one inside .... sin that have already finished !!!!!!
With this recipe I participate in:
and context of Blunotte
300 g flour 80 g ricotta
1 packet of dried yeast 50 g of milk
30 g butter 30 g sugar
2 eggs 1 tablespoon rum
the grated zest of 1 lemon and half orange
salt For the filling 200 g
apples into cubes 2 tablespoons sugar 1 tablespoon
cornstarch 1 cup of apple juice
1 tablespoon rum 1 tablespoon of butter
Prepare filling: In a saucepan melt the butter do, we combine the apples and sugar, when they released a little 'liquid join the starch, let a couple of minutes and then add the apple juice with rum, then wait for it to dry a bit 'and set it aside.
Now prepare the dough: pour a small container in the let's milk and cool slightly, add the yeast and a teaspoon of sugar, still leave 5 minutes after that mix well and still covered for about an hour, the mixture will become so:
Crushed good ricotta with a fork and impastimola together the flour, then we combine the sugar, zest and rum, blend a bit 'and then join the mix that we have prepared previously. Now add the eggs and mix well when you will also join the softened butter, salt at last.
Knead well repeatedly slamming the dough and then leave to rise until doubled (about an hour pass).
After this time, roll into balls, slightly appiattiamole to fill with apple mixture well and then close them and put them to rise accommodation on a baking sheet covered with parchment paper (with the closure facing down).
When they doubled in volume let's fry in hot oil, scoliamole on absorbent paper and, at will, spolverizziamole with icing sugar and pass them in granulated sugar.
Eat just the facts is a real pleasure, are crispy outside and a soft one inside .... sin that have already finished !!!!!!
With this recipe I participate in:
and context of Blunotte
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