Castagnole di shrovetide alla milanese
Instructions
Put on the stove in a saucepan half a litre of water, made butter into pieces, sugar, grated lemon rind, cinnamon, a pinch of salt; as soon as the water will boil, remove the Pan from the heat and immediately add the flour, stirring constantly with a wooden spoon to prevent lumps from forming.
When all is well mixed, put the pan on low heat for 8-10 minutes, stirring the mixture vigorously until it come off in bulk from the walls: the mixture should be hard and smooth.
At this point, remove the saucepan from the heat and let it cool; then stir the eggs, one at a time, and baking powder.
Place a heat plenty of oil in a frying pan or deep Fryer and, when it is hot, but not boiling, pour small amounts of dough that you will create in balls the size of small walnuts.
Let the tortelli well browned on all sides, then check them out with a slotted spoon and place on paper towels to absorb the excess grease, spolverizzateli with icing sugar and serve warm well into the table.
Ingredients and dosing for 4 persons
- 300 g of white flour
- 100 g of butter
- 60 g of sugar
- 8 eggs
- Grated 1 of lemon zest
- 1 pinch of cinnamon powder
- 1/2 teaspoon of baking powder for cakes
- 1 dusting icing sugar
- Abundant of olive oil
- 1 pinch of salt