They are delicious if freshly made and eaten warm but for a special taste I wanted to add to these little treats a soft heart of orange cream made with oranges from Sicily.
Try them and happy Carnival!
INGREDIENTS FOR ORANGE CREAM:
* 300 ml of orange juice, filtered
* 200 ml of milk
* 150 grams of sugar
* 50 grams of flour 00
* 2 eggs
INGREDIENTS FOR FRITTELLE:
* 400 gr of flour
* 200 ml of lukewarm milk
* 100 gr of sugar
* 30 gr of butter
* 25 gr of fresh yeast
* 5 tablespoon of warm water
* a pinch of salt
* seed oil as needed
* icing sugar as needed
Start with orange cream.
In a saucepan put the flour, sugar and eggs.
Pour in the milk and stir quickly with a whisk to avoid lumps. Add orange juice.
Now put the pan on the heat and, stirring constantly, allow to thicken the cream.
It will take 5 minutes before the cream thickens. Remove from the heat the cream, mix a little bit, then cover with foil and let cool.
Now prepare the frittelle dough.
Dissolve yeast in warm water.
Pour the flour on the table in a shape of a mountain and put in the middle: sugar, butter, salt,milk and the yeast dissolved in water. Mix all ingredients until a compact dough. Cover with a cloth and let rise in a warm place for 1 hour.
Divide the dough into rolls, and cut into pieces as large as chestnuts which then will be rolled between your hands.
Fry the frittelle in hot oil using a pan with high sides.
Fry them a few at a time, turn them so they colour nicely on both sides. Remove from oil and let them dry on paper towels.
Fill with orange cream and sprinkle with powdered sugar.