Booster After What Age?

CIAMBELLE FRITTE

INGREDIENTS FOR THE DOUGH:

500 grams of flour Manitoba,

160 g sugar,

130 g butter,

25 grams of yeast,

zest of 1 lemon and a half,

about 500 ml of warm water,

a pinch of salt,

sunflower oil for frying,

sugar.

PROCEDURE FOR THE DOUGH:

First, dissolve the yeast in 150 of the 500 ml of warm water in a bowl.

In a large bowl pour flour, sugar, lemon rind, a pinch of salt and soft butter, cut into small pieces, mix with your hands.

United little by little the water with the dissolved yeast and remaining water, mix with your hands for a few minutes, then transferred to the floor and still work for at least 10 'in order to get a smooth and soft.

Now flour a bowl and arrange the dough inside, cover with a cloth and let rise for about 1 hour, until doubled in volume.

After this time the dough will be ready to use.

PROCEDURE FOR THE FINISH:

Once the dough has risen, roll it out with a rolling pin to a thickness of about 1 / 2 cm, now in circles ; a coppapasta 8 cm and drilled the center with another smaller stencil, lay the buns on baking paper on two large baking sheets, cover with the clean towels and let rise in warm place for about 1 hour or until doubled .

When the oil is hot dip gently 3 donuts at a time and fry from both sides, drain with a slotted spoon and put them in granulated sugar.

Serve warm and enjoy your meal!

October 22, 2010