In this post today we want to introduce you how to cook
These Sicilian doughnuts, a delicious Italian Recipe, perfect if served warm! The recipe comes from one of my old Italian Cookbook bought 10 years ago in Florence during a wondefull week with ours family. Sometimes reread old book can help to discover lots of delicious things! Enjoy and BUON APPETITO!
Serves: 45 cookies
Instead of raisins, you can use chopped apple, currants, or a mixture of all three.
2 cups (500 ml) warm milk
2 tablespoons (30 ml) unsalted butter, softened
1 teaspoon (5 ml) granulated sugar
1 tablespoon (15 ml) rapid rise yeast
2 large eggs, room temperature
1 tablespoon (15 ml) oil
1 teaspoon (5 ml) vanilla extract
2 1/4 cups (360 g) brown rice flour
3/4 cup (95 g) tapioca starch
1/2 cup (85 g) potato starch
1/4 cup (50 g) granulated sugar
2 tablespoons (30 ml) dry milk powder, vanilla pudding mix, or almond meal
2 teaspoons (10 ml) xanthan gum
1/2 teaspoon (2.5 ml) salt
2 cups raisins, re-hydrated (soak raisins in hot water for 5 minutes before draining)
oil for frying
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Add the butter to the warm milk, and stir until the butter is melted. Add 1 teaspoon sugar and the yeast, stir, and let proof for 5 minutes, until it is frothy.
While the yeast is proofing, whisk together all the dry ingredients in the bowl of your stand mixer.
Add the eggs, oil, and vanilla extract to the yeast mixture. Whisk to combine.
With the mixer on low speed, pour in the milk/egg mixture. Mix on medium speed for about 1 minute. Add in drained raisins, and stir until they are evenly distributed.
Place the bowl in a draft-free warm place, and let rise until double in size (about 30 minutes).
In an electric frying pan, or a thick-bottomed pot, heat oil to 350 degrees F (USE A THERMOMETER, PLEASE).
Carefully drop about 1-2 tablespoons of dough into the hot oil. I use 2 tablespoons to scoop and push the dough gently into the oil or my metal cookie scoop. You don’t want the oil to splash.
Fry until golden brown on each side, about 2-3 minutes per side.
Remove from the oil using a slotted spoon, and drain on paper towel lined cookie sheet. You can eat them as is, or roll them in granulated sugar or confectioners’ (icing) sugar.
Let the cookies sit for 10-15 minutes before eating, the texture improves. They are best eaten fresh and warm, but you can reheat them in a 300 degree F oven for 10 minutes.
Lella & Chicca
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