In Venice, Carnival is one of the most beautiful times of the year and has a very unique charm.
Colorful masks typical of the tradition pour into the calli, not to mention the intense scent of Venetian sweets in the air. There are records of Carnival festivities as far back as 1094, under the dogate of Vitale Falier, in a document that mentions public entertainment in the days leading up to Lent. During these days the world seemed to be no longer resisting and desires became achievable, there was no thought or deed that was not possible.
Among the traditional sweets of Carnival are frittelle, which we present here in an indulgent version filled with pastry cream. Follow our recipe step by step and the result is guaranteed… to be paired, of course, with an Organic Valdobbiadene Prosecco Superiore DOCG Extra Dry!
Ingredients:
- 400 g of flour
- 100 g of sugar
- 30 g of butter
- 200 ml of milk
- 1 sachet of vanilla powder
- 1 cube of brewer’s yeast
- custard
- organic peanut oil for frying
- salt
- powdered sugar
Method:
Dissolve the yeast in a little lukewarm water.
Mound the flour on your work surface, making a well in the centre, and pour in the water with the yeast, the butter (softened!), the sugar, the milk, the vanilla and a pinch of salt.
Knead everything together, working the mixture thoroughly so that the ingredients are well combined.
Cover the dough and leave it to rise for one hour.
Heat the oil until it reaches the right temperature for frying.
With moistened hands, take a little dough and shape it into round fritters about the size of a walnut.
Drop your fritters into the oil and remove them only once they are nicely golden.
Prepare the pastry cream.
Once the cream has cooled, begin filling the fritters.
Finish with a dusting of icing sugar.
