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50g butter
pinch of salt
180g plain flour
2 free-range organic egg yolks
4 free-range organic eggs
zest of 1 organic lemon, grated
1 tablespoon caster sugar
600ml sunflower oil
icing sugar
Funny that the French Favette baked for carnival are so much alike to the Italian Dolci de Carnevali, Actually both are also like Dutch olliebollen except for the sizes, :) There are just small differences in the recipes :)
We bake Dolci di Carnevale for our little monsters today, they are exactly the right size. These mini-oliebollen. This is the whole recipe for 30 Dolci, but that is a bit much for us, so we make half!
How to make Dolci di Carnevale
First grate the lemon peel and set the zest aside.
Bring 205ml water to the boil with the butter and salt.
Remove the pan from the heat, add the flour and stir it firmly.
Place the pan back on and stir until the dough forms a ball.
Remove the pan from the heat and let the dough cool a while.
Meanwhile separate the 2 eggs.
Vigorously stir the egg yolks into the dough first.
Then mix in the whole eggs.
Stir in the sugar and lemon zest.
Let the dough rest for 30 minutes.
After the 30 minute rest place a heavy pan with oil on stove and heat it to 180°C, check the temperature regularly!
Chek with a thermometer.
Or with a small piece of whitebread.
Fry the balls golden brown.
Drain on kitchen paper.
Dust the Dolci di Carnevale generously with icing sugar.
We decorate the platter and surprise the little monsters after school.
Have lots of fun with Carnival!