Tortelli Di Carnevale Italian Carnevale Doughnuts Recipes

GRANDMA'S CAKE DOUGHNUTS

Steps:

• Heat about 1 quart oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix sugar, eggs, and 2 tablespoons oil together in a mixing bowl.
• Pour milk, vinegar, and baking soda into a liquid measuring cup; milk will become foamy. Add to sugar mixture; mix well. Mix in flour, baking powder, salt, and nutmeg.
• Drop batter by teaspoonfuls into the hot oil until golden, about 1 minute per side, working in batches. Drain doughnuts on paper towels.

DOUGHNUT IN A MUG

Steps:

• Beat egg, brown sugar, self-rising flour, milk, white sugar, olive oil, and cinnamon together in a large mug.
• Place mug in microwave; cook on high heat for 2 minutes.

FLUFFY CAKE DOUGHNUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
• In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
• Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
• To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

TORTELLI DI CARNEVALE (ITALIAN CARNEVALE DOUGHNUTS)

Steps:

• Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
• Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
• Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
• Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
• Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.