Desserts and sweets

Galician Carnival donuts

Galician Carnival donuts

Info.

  • Half
  • 60 minutes
  • For 10 people
  • 0.6 € / person
  • 360kcal per 100g.

How to prepare some fried donuts for Carnival .

Today I present you one of the best dessert recipes on the blog, perhaps one of my mother’s gastronomic jewels.

Some fried donuts, very fluffy and perhaps the richest you have ever tasted. Its secret is affection and a little fermentation thanks to the touch of fresh and pressed yeast.

To speak of donuts is to speak of memories and tradition. When we make homemade donuts , it is more than just a sweet preparation. It is going back to the past and remembering the flavors of our grandmothers’ cuisine.

You can find several types of recipes such as anise donuts , but like everything, it can be improved … and my mother, even with my grandmother’s recipe, has managed to improve the family recipe.

This is a dessert that we usually make at home for Christmas, Carnival and sometimes at Easter. But like all traditional desserts, of course it can be prepared throughout the year.

I am not going to lie to you, he has his little job, but it is a well deserved job in his final result.

These  roscos or rosquillas are very famous in many towns during popular festivals. But as the saying goes, no one is bitter about a sweet, and also what better time to pass this recipe from generation to generation to get into the kitchen with your little ones, to help you and practice with them. Go for them!

Preparation of the donut dough

  1. We wash and grate the orange and the lemon, without reaching the white part, only superficially.
  2. We separate the yolks from the whites. In a glass of the mixer, beat the egg whites until stiff with the sugar and then add the yolks. We mix wrapping so that the whites do not fall. We reserve.
  3. We first mix the liquid elements (melted butter, liquid cream, sunflower oil and anise) with the citrus.
  4. We add everything to the flour (we reserve part to continue with the kneading, approximately 20%) to which we have added the envelope of chemical yeast or booster and fresh baker’s yeast.
  5. We mix everything with the egg mixture that we have beaten and it is fluffy. Gradually add the remaining flour, mix vigorously so that lumps do not form until you achieve a dough that no longer sinks on the edges of the bowl.
  6. We have to get a dough that sticks but is manageable.
  7. We can smear our hands with oil to better handle the dough, but only a little, we also do not want to add more oil than necessary to the dough.
  8. We prepare a ball with the dough and wrap it in plastic transparent film. Let it sit in the fridge for a couple of hours.
  9. The dough for our anise donuts should be an easy dough to work with, although sometimes depending on the flour and its absorption level, it can be slightly lighter.
  10. To solve this problem once you are in the step of letting the dough rest you can put it in the fridge so the dough will cool down and its handling will be much easier.

Donut Preparation

  1. After the resting time of the dough, we put a frying pan with plenty of sunflower oil on the fire and we are going to fry it, it will be our famous donuts.
  2. One trick to flavor the oil is to fry two long strips of lemon peel (with no white fruit, just the skin) in the oil at low temperature.
  3. We leave them in the oil for 10 minutes at low temperature, 2 out of 10 points of induction temperature is enough.
  4. We move on to the most fun of the recipe, making the donuts.
  5. Spread extra virgin olive oil on the counter and hands, make some balls the size of a golf ball, more or less all the same. About 30 balls come out.
  6. We will divide our dough into small balls of between 5 and 10 grams depending on the size we want our donuts.
  7. This is the easiest way since we will only have to open a hole in the center with the help of our fingers. In this way you will ensure that they are all the same and very fluffy.
  8. It is important that once our balls are made we let them rest for about 20 minutes out of the fridge, so that they rise a little more.
  9. If you want them crispier, do not let them rest and you can make thinner churritos of dough as if it were modeling clay.
  10. We join them at the ends. I leave to your choice the shape that you like the most.

Frying the donuts

  1. We remove the lemon peels from the sunflower oil. We fry the donuts being very careful not to burn them.
  2. It is important because after all the work we do not want them to pass us or stay raw inside.
  3. To do this, we put the oil in the pan over medium heat without smoking.
  4. We fry in batches of no more than 6 donuts, so that the oil does not get too cold. Don’t be scared if they fall to the bottom, they rise again, because with the temperature they get a little fat.
  5. Be careful with the temperature of the oil, initially you can raise it to take temperature. Then you must lower it or they will get too much on the outside and will be raw inside.
  6. The thicker the donuts, the juicier they will be on the inside and crisp on the outside.
  7. When they are gilded on both sides. We place them on absorbent kitchen paper to remove excess oil. Let them cool and reserve for the glaze.

Preparation of the syrup and final glaze of the donuts

  1. We simply make a syrup with the water, anise and sugar in a saucepan where we usually prepare the milk in the morning with the ingredients of the recipe.
  2. We let it reduce and we pass all the donuts wetting on both sides. This will cause a scab to form and keep them in good repair for a long time.
  3. We put them on a baking tray or on the counter. After a while we reposition them so that they do not stick before the sugar dries.
  4. Do not eat them immediately after bathing or the flavor of anise will be too strong. Let the donuts rest for at least half an hour before consuming them.
  5. They last for several days, being even better the day after their preparation. I assure you that the result is fantastic, delicious.

Be sure to enjoy all the yummy sweets in our dessert recipes . 

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