Chic & Country - - Savour -

10 peo­ple 35 min­utes

400 g flour

100 g sugar

50 g but­ter

2 tea­spoons of bak­ing pow­der

2 ta­ble­spoons of ic­ing sugar

3 eggs

50 ml anise

1 grated orange a pinch of salt

Olive oil

Cut the but­ter into cubes and leave it at room tem­per­a­ture for a few min­utes un­til it soft­ens. Break the eggs in a large bowl. Add the 100 g of sugar, the anise, the orange zest, a pinch of salt and the but­ter, and beat un­til you get a ho­mo­ge­neous mix­ture. Sift the flour with the yeast in an­other bowl and add it to the pre­vi­ous prepa­ra­tion, lit­tle by lit­tle. Whisk at the be­gin­ning and then stir with a spat­ula, un­til a soft dough is re­leased from the fin­gers. Place it on the work sur­face, cover it with a kitchen towel and let it rest for 30 min­utes. Then break into small por­tions, roll them in a cylin­der shape and join the ends. Heat plenty of oil in a pan and then fry the donuts, in batches, un­til they be­gin to brown. Re­move them with a slot­ted spoon and let them drain on ab­sorbent kitchen pa­per. Sprin­kle them, when they are cold, with ic­ing sugar. Dec­o­rate some with brown sugar and a lit­tle cin­na­mon.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.