Tortelli di Carnevale (Italian Carnevale Doughnuts)
Description
Doughnuts made with grappa and anise-flavored liqueur, called tortelli, are a traditional treat made at the Italian festival Carnevale.
Ingredients
•
12 fluid ounces water
•
5 tablespoons unsalted butter
•
1 pinch salt
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1 3/4 cups all-purpose flour
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5 fluid ounces anise-flavored liqueur
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1/4 cup white sugar
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3 tablespoons grappa
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1 tablespoon lemon zest
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3 eggs, separated
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2 cups lard, or as needed
Directions
1
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.
2
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.
3
Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
4
Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
5
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.