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fritoe Venexiana VENETE

keep sweet with the collection of carnival and today I present the Venetian pancakes! Thank you Valeria for the recipe that I slightly modified.

The original recipe calls for using 25 g of yeast leavening but as you know I prefer the long and then I modified the recipe by reducing the yeast to 2 g and by 12 hours to rise.

Makes about 90 fritters:

• 600 grams of flour manitoba
• 90 g sugar 20 g
• rum
• 2 g of yeast
• 2 eggs and 1 egg yolk
• 450 grams of whole milk
• 5 g salt 150 g raisins
• soaked in rum and squeezed
• 70 grams of pine nuts lightly toasted
• the grated zest of 3 oranges

Procedure:

Pour the yeast and warm milk, rum and half of the dough with foil and let dissolve.

Add sugar and flour and mix. Gradually add milk and put it all before you add 1 egg at a time by absorbing each egg added.

You must obtain a compound of the consistency of soft dough baba.

Knead with Speed \u200b\u200b2-3 leaf up to make the dough is glossy and detached from the walls.

Add the orange rind and continue to knead. Try this film (as seen in the pictures)

Finally enter the salt and let absorb.

Stop the machine and add the dried fruit. Knead the dough a few minutes stirring frequently so as to incorporate all the fruit.

Remove the leaf turning over the dough and seal with plastic wrap. Cover the bowl with a cover and let rise for 12 hours.

the morning following deflate the dough.

Heat oil to 175 ° C.

Withdraw small pieces of dough with your hands or the spoon and plunge into the hot oil.

Stir and cook until golden brown so dark.

Drain in paper towels and sprinkle with powdered sugar.