Octopus Cakepan Recipe

The damsel's grandmother Rosina


Our sweet carnival most common are the "crackers", there is no family that, in these days, has not even made. Each makes the ingredients you want and change according to their tastes ......

Where I live, my grandmother was Rosina, was the grandmother of all the street children and her in these days of carnival, turning out for all damselfish, were very good, light and dry the next day ... but what I say ... even better the next day!!

Ingredients: 4 eggs


5 tablespoons sugar
grated lemon lemon
1 package cream
a pinch of salt 1 vanilla

4 tablespoons anise

2 tablespoons rum 1 tablespoon olive oil
450 g of flour (make a soft dough )
1 packet of instant yeast bread of angels

procedure :

Beat eggs, add the sugar, the grated lemon, cream, the 'oil, salt, some flour, aniseed, rum, baking powder, vanilla and finally the flour.

We make a soft dough, "but not too much" to put in a bag a few, to rest in the fridge,
It is important that the dough is cold when you fry, so the heat does not sciok absorb oil . To fry
there are two processes , each allows choosing what they prefer according to the time it took to available.

The first, faster, pour the mixture with a spoon, move the pot, the balls will swell, they turn on both sides.
The oil must be deep and low temperature to give way to cook without burning and good inside. The

second method, using the bag a few, do donuts on pieces of parchment paper, which then will be directly in the pot.




of contact with the oil, using the thrust from the kitchen, donuts come off and it takes away the paper.

is very important, as essential to the well-leavened buns ,
continuously turn the pot so that they swung without ceasing and shake them until they grow, they swell almost doubled .

When cool, dust with icing sugar ..
... ENJOY!

Egg White Mucus Period

zeppole Licia "without Potato Cheese Pizza


E 'carnival, and this time takes my desire to make the donuts ... and every year I can improve a little. ;-)

I have a simple recipe without potato .... delicious, light and fluffy!
I got it from Lycia, the mother of my friend Luis,
She was good in that sweet ...!!!!
not always have enough doses is important ... but also the procedure ...

But this is not just about me ........ I took advice from Adriano and Anise & Cinnamon . I tried to understand the importance of string pasta, famous folds che danno forza alla lievitazione e la possibilità di cuocerle anche il giorno sucessivo, dopo averle fatte riposare in frigo.

Io mi sento abbastanza soddisfatta, ora giudicate voi! ;)

Ecco gli ingredienti:

340 g. di farina forte
100 g. di latte
60 g. di burro
2 uova medie
80 g. zucchero
10 g. di lievito di birra
5 g. di sale
buccia grattugiata di arancia e di limone
1 cucchiaio di rum
1 cucchiaio di anice
1 bustina di vanillina

A parte sciogliamo il lievito nel latte tiepido e 90 g. di farina, facciamo riposare 40°. Iintanto sbattiamo bene le uova con lo zucchero, aggiungiamo la grattugia di limone e di arancia.

Incorporiamo un po' di farina, il rum, l'anice, ancora farina.. il sale, la vanillina .
Ora aggiungiamo il livito che stava riposando e un pò alla volta altra farina.
lasciandone un pò da parte.

Unire il burro a pomata, un po alla volta, aiutiamoci con qualche spolverata di farina, battendo bene la pasta sulla tavola da lavoro......( e si...io inpasto a mano...) se la pasta non siriesce ad incordare , fatela riposare per 15 minuti, poi riprendete a girare e di nuovo il riposo per altri 15 minuti, fino a quando non sticks more to the hands.

the end of all cover and let stand for about 2 hours (must triple ..). Inverted pleats on the table and do as he says Adriano.

He taught us: " pull a piece out and take it to heart, so for all four corners, then pull right in the middle and riperter this for 2 times, resulting in a half-sphere tight that we cover with plastic wrap. "

After about two hours pour the paste on the floor and here you can proceed in two versions:
me for faster work, spread throughout the dough about an inch and a glass upside down, I do all the donuts and cropping the center with a small cap and do rise.

My method

Adriano goes like this: ".. allunghiamola and break it into chunks 50 g roll too tightly. Then, take the first, with floured hands, press the center
to pierce the dough and then turn on your finger, form the ring (the zeppole) "

method Adriano

Put them in rest on a floor just floured, covered for about two Oretta.




Heat a pan with peanut oil, the temperature must be low, the oil-sufficiency to make them float. Put the donuts in oil first on one side, then the other and repeat, until lightly browned on what is ragging.

Drain well on paper to remove excess oil and roll in sugar



With this recipe for the collection of Carolina