Friars with long leavening
The fried fried fried fried fried fried monks are a typical Sardinian dessert that is prepared during the carnival period. Here in the version of Chiara Meloni.
Ingredients
- Flour type 1 - 1000 g
- Milk - 400 ml
- Sugar - 100 g
- Lard - 100 g
- Eggs - 4
- Liquor (grappa or water screw) - 50/60 ml
- Orange (strand and juice) - 1
- Mandarin (strand and juice) - 2
- Lemon (strength) - 1
- Beer yeast - 5 g
- Salt - 1 pinch
- Oil for frying - q. b.
Preparation
In the evening, the dough is prepared and left to rise overnight Heat a part of the milk and melt the brewer's yeast. Heat the lard so that it melts. Pour the flour, milk and brewer's yeast into the mixing bowl and start working. Then add the eggs, the remaining milk, the citrus peel, the salt and let it soak up. Add the juice of the oranges and mandarin and let it absorb. Finally add the lard and let it soak up, then add the liquor. Carefully work to obtain a soft, smooth and elastic dough. Pour inside a container and let it rise all night long, cover it with a tablecloth and a blanket, it is ready when the volume doubles, (depending on the room temperature). The following day, after having reached the correct leavening, deflate the dough and take one tablespoon for each doughnut. Drop the dough onto the flour, so that the doughnut can be made. Place the doughnuts on a tablecloth, cover and let them rise, ready when they are doubled (1-2 hours). Heat the oil and cook the doughnuts, remove them when they are golden and place them on kitchen paper. Dust them in the caster sugar.
N. B. I also put some saffron in the liquor.