Liquid Leaking From Dog

FRIED FACTS - THE BROTHERS FRIED

Today I am publishing again the recipe for fried brothers published years ago in which I have made some minor changes on the weight of butter, yeast and sugar.

donuts are present in typical Sardinian Sardinia as the Friars parafrittus which literally means fried.

As with all Sardinian sweets recipes vary slightly from area to area. Alghero are prepared with the use of anise in the dough that gives it a very special fragrance!

I personally have never eaten fried in the rest of the facts of Sardinia ... (Part I?)

My (or rather my ancestors .. :-) original recipe called for: a

• 00 kg of flour (I cut down the proportion in Manitoba Manitoba 200 - 800 flour 00)
• 120 g butter
• 70 grams of yeast (in fact I used 50 g of yeast because I prefer a slow rising)
• 70 g sugar 500 g of whole milk 4 eggs
• The grated rind of 4 oranges
• a pinch of salt 2 1 / 2 vials of anise double concentrate (Rebecca)

I tweaked a little using these doses of these ingredients:

• 400 grams of flour Manitoba (supermarket)
• 600 g flour 00 g butter 150
• 60 grams of yeast (as I said I always try to extend the hours of rise and decrease the weight of the yeast so the dough to mature more slowly .. but if you want you can use the amount of yeast used in the original recipe)
• 100 g sugar 450 g of whole milk 4 eggs
• 50 grams of grappa
• The grated rind of 2 lemons and 3 oranges
• 2 1 / 2 vials of anise double concentrate (Rebecca)

Procediemento:

Procedure:

Heat the milk slightly. Dissolve the yeast in a glass of milk Tiep and leave the rest aside.

Pour into bowl with milk the yeast, sugar, flour, and start the car in a veil. Gradually add milk regulations regarding consistency. Let knead for several minutes. The dough should not be large enough to do this (not incorporated all the milk now). Add 2 eggs and then absorb well. Add 2 more eggs, and then absorb and knead until the dough becomes smooth and elastic (well-strung).

If necessary once absorbed the eggs you can add the remaining milk, making sure that the pasta would seem to remain "strong" and ready to absorb the butter without becoming too soft.

Add the salt and citrus peel, and then absorb. Finally add the butter soft 3-by shooting absorb well and the other between shots. Let

string for a few minutes! Then add the essence of anise to your liking.

Eventually you will get a soft, smooth and elastic.

If you work first hand mixed the eggs with the sugar add the flour and milk gradually. Knead with your hands as if you beat the egg ... Add the melted butter, orange zest and essence. Mix everything in a very long time to get a soft but elastic and smooth. Let dough rise in the heat for 1 hour covered with plastic wrap.

After rising time deflated Take the amount and the mixture of one tablespoon for each donut. Do catere the mound of dough on a nice and close it by pinching towards the other in order to give form to bread must be folded (again in the flour) and place it on a floured cloth. With your finger or by using a small pastry rings (maybe a beak of sach a few straight 1-cm) hole to the center of the loaf and spread it a little bit (about 2 cm hole)

Cover the bagels with a cloth lightly and a light blanket.

Let rise until doubled (1 hour - 1 hour and 30)

Heat oil to 175 ° C (not to be too hot) and lower the gas. Dip gently donuts in oil.

Fate then brown (not too fast) the basis and be folded into rings (using a flat wooden spoon or not using sharp cutlery) by browning the upper part. Drain on paper from oven and let cool leggemente. Past and preserved in sugar. Store in a tightly sealed envelope are preserved well the day after!

The sweet finale does not vary much from the original recipe. The addition of butter makes them slightly softer even days later!