Beyond pasta and pizza recipes in Italy, we’re finding other flavors worth keeping on the radar. Taralli A big batch of crispy pasta that we framed these Grandma’s Lemon Donuts for licking your fingers.
The truth is, these tarals can have any shape we want, from buns to knots, sticks, or braids, although we have to admit we love them a lot, but we can also say that shape matters the least when it comes to how. they are rich. they are things as they are.
Preheat the oven to 175ºC and reduce it to 175ºC and prepare two or three trays with non-stick baking paper. Beat with manual sticks In a large bowl, combine the thin rind of half a washed lemon with eggs, oil, a teaspoon of lemon juice or liqueur and sugar.
After the sugar dissolves add the sifted flour With 3/4 teaspoon of chemical yeast and a pinch of salt. Mix everything until you get a moist dough, but it separates from the walls of the bowl. If not, refrigerate for 30 minutes or add a little more flour – be careful not to overdo it.
Lubricate a clean surface with oil and have more on hand to lubricate your hands to handle the dough. Get small balls of dough Extend styling strips about 10 cm long—about the size of a walnut—and join the ends to form buns. Distribute on trays with some space between them.
To bake one tray at a time until lightly browned, around 20 minutes. Wait a bit from the oven before transferring to a wire rack.
For icing, Mix a few drops of lemon juice with sifted powdered sugar and paint when it cools down. Allow to dry before storing in an airtight container.
All in all, this is a pretty simple, delicious recipe, perfect for accompanying an afternoon cup of coffee and surprising visitors who will ask us to give the recipe to them without hesitation.
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Photos | Directly to the Palate
Source: Trendencias
Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
