Doughnuts for Independence Weekend

Today’s paper

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Diversity in Music Independence Weekend Di-ve News with thanks to Fae for her contribution.

For these lovely doughnuts, known as fritelle in Italy, you will need:

4 cups flour
1 ¼ cups of milk
½ cup of sugar
2 teaspoons yeast
1 small glass grappa, this is optional or if you do not have it add a glass of wine
3 eggs
Lemon zest
Lots of Oil for frying if you are not using a doughnut maker

Put milk, sugar and yeast in a pot,
Add the flour and the eggs. Mix all the ingredients
Add 1 small glass of grappa and lemon zest.
Cover with a dishcloth and leave the mixture to rise in warm place
I used a non stick doughnut maker to make the doughnuts.
If you don’t have one fry the doughnuts in oil simply by using a spoon and you will end up with doughnut fritters.

If you wish to decorate them like mine, you will need :

Powdered sugar, 250g mixed 4 spoons cold water until you have a smooth paste and add more until you get the right consistency
Colored confetti, hundreds and thousands…

When the fritelle have cooled completely I dip them into some glacé icing and then into the confetti straight away before the icing solidifies.

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