Italian Venetian Carnival Pancake Recipe, food, grappa, butter, take small pieces, more than the size of a walnut, and fry them in deep oil at 170°c.
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…
