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Italian Venetian Carnival Pancake Recipe |
Ingredients
for 35-40 pancakes:
- 500 gr Manitoba flour
- 25 g of fresh brewer's yeast
- 150 gr warm milk
- 80 grams of butter
- 2 large eggs at room temperature
- 80 gr sugar
- 50 grappa
- 120g sultanas
- 100 gr pine nuts
- 1 vanilla bean
- salt
- peanut oil for frying
- powdered sugar to decorate
How to Make Italian Venetian Carnival Pancake Recipe:
- To prepare the Venetian Carnival fritters, start dissolving the yeast in half a glass of warm milk. Pour the flour into the bowl of a planetary mixer (or into a large bowl where you will knead the dough by hand) and add the liquid yeast, lightly beaten eggs, melted and chilled butter, remaining milk, grappa, sugar, vanilla bean extracted from the berries. and a little salt.
- With the hook attached, knead until the dough is shiny and soft. Then add pine nuts and raisins to the mixture, previously soaked in water, squeezed, and dried. Knead again so that the raisins and pine nuts are evenly distributed, then form a ball. Place in a bowl, cover with cling film, and let rise for 2 to 4 hours in a warm place.
- After a rising time, the dough will be doubled. Take small pieces, more than the size of a walnut, and fry them in deep oil at 170°c.
- When the pancakes are puffy and golden, drain with a slotted spoon and place on absorbent paper. Arrange them on a serving plate and sprinkle them with icing sugar. Serve Venetian Carnival fries while they are still hot or lukewarm.
