Tortelli di Carnevale (Italian Carnevale Doughnuts)

Doughnuts are typical of Carnevale in Italy, the famous festival in the days leading up to Lent. Each region, and indeed each family, has its own recipe. In Milan and the Lombardy region, Carnival donuts are called 'tortelli' and they are flavored with anise liqueur, grappa, and lemon zest.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 299 Calories

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tablespoon lemon zest
• 1 pinch salt
• ¼ cup white sugar
• 5 tablespoons unsalted butter
• 3 eggs, separated
• 12 fluid ounces water
• 5 fluid ounces anise-flavored liqueur
• 3 tablespoons grappa
• 2 cups lard, or as needed

Recipe Instructions

Step 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.

Step 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.

Step 3

Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.

Step 4

Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.

Step 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.