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Instructions. In a small bowl add the water and honey and mix, sprinkle the yeast on top. Let it sit for 5 minutes, then stir to combine. In the bowl of the stand up mixer whisk together the flour and salt. Make a well in the middle and add the yeast mixture.
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Add the citrus rind, buttermilk or milk, flour, baking powder (or Pane deli Angeli) and mix well. Stir in the soaked raisins; the dough will look like this~ Heat the oil over medium high heat, and test a little piece of dough to see if it is hot enough, without burning the dough, before frying the rest of the doughnuts.
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Put the sunflower oil in a large frying pan so it's about 2 inches deep. Heat to 180C using a thermometer. Meanwhile, lightly sprinkle a clean work surface with flour and roll the dough out until about 3mm thick. Using a pizza wheel or knife cut the dough into rough squares about 5-6cm wide.
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Prepare the yeast: In a small sauce pan, warm 2 1/2 cups of water until lukewarm. Pour 1/2 cup water into a small bowl and stir in sugar. Pour the yeast over the water and let stand 10 minutes until foamy. For the dough: Pour the remaining 2 cups water in a large bowl. Stir in the yeast mixture.
Struffoli are fried dough balls that are covered in honey and sprinkles
To make the Crostoli dough - hand mixing method. Place the flour on a clean work surface. Make a well in the centre. Add the eggs, egg yolk, sugar, butter, brandy, vanilla and salt. Use your fingertips or a fork to gradually blend the wet ingredient slowly gathering in flour until the dough starts to come together.
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Set aside until yeast mixture starts to foam. In a large bowl or container, add the cooled and mashed potatoes, eggs, butter and 1 1/4 tablespoons vegetable oil. Add the prepared yeast mixture. Add 1 teaspoon salt to the flour and add all of this to the potato mixture. Add the raisins if using. Mix all the ingredients together to form a dough.
Struffoli are fried dough balls that are covered in honey and sprinkles
Instructions. In a bowl, beat the eggs and sugar until frothy. Add the flour and baking powder and keep mixing, making sure everything is well incorporated. Add the ricotta to the mix and combine. Lastly, add the raisins and lemon zest to the mix. Make sure everything is well combined before getting ready for frying.
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While constantly beating the dough with your hands (by grabbing and lifting the dough), add the water a little at a time with your hands to the dough. You want to continue this until you have a very uniform, soft and sticky dough (about 10 minutes) (you may or may not use all of the water to get to this stage).
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Crispelle. Crispelle is an Italian fried dough that is typically prepared in the southern parts of Italy. It consists of bread or pizza dough, and it can be plain or enhanced with other ingredients to make it savory or sweet. This specialty may come in various shapes - long strips, rings, or balls of dough - all of them deep-fried in hot oil.
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Cook over medium heat for a few minutes, stirring often, until it starts to detach from the sides of pan. Remove from the heat, move the batter to a bowl and let it cool down for a few minutes. Add the eggs, one at a time, whisking in between, until smooth. Add the rest of the four (1/2 cup), and baking powder.
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Allow to stand for 10 minutes until frothy. Place the flour, remaining sugar, salt, egg, rum and finely grated zest of orange in a large bowl. Add the yeast mixture and using a wooden spoon beat well for 5 minutes until a dough forms that is smooth and elastic. It will have the consistency of a thick batter.
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Place the pot over high heat and let the oil reach the 170ยฐC/338ยฐF. Use a kitchen thermometer to check the temperature of the oil. Once the oil has reached the right temperature, turn the heat down to medium-low. Scoop the batter with one spoon and very gently slide the batter into the oil with the help of the other spoon.
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Put the yeast in the water and set aside for 5 minutes. Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).
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Making the dough for the Crispelle. Making the dough is very simple: Dissolve the yeast in 1 cup of warm water and let it rest for 10 minutes until it forms a foam. Mix with an electric mixer the flour, the yeast in the water and salt. Continue to mix for at least 5 minutes whilst adding the rest of the water.
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Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown. Take out of oil when done, place on paper towels to drain oil. Sprinkle with regular white sugar, powdered sugar, or flavored sugar such as cinnamon and sugar. Calories. 179.
The BEST Italian Castagnole (Fried Dough Balls with Sugar) Recipe
The Dough. Step 1) - In a small saucepan, combine the milk, 2 tablespoons of sugar and butter. Step 2) - Prepare the grated lemon zest. Make sure to use only the yellow part. The white part of the zest would make the mixture a little bitter. Add the zest to the milk. Stir well and cook over low heat.