The Tyrol: Fanzieutes da leva (Groedner-style Raised Doughnuts)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Fanzieutes da leva / Groedner-style Raised Doughnuts
 Categories: Val gardena, Pastry, Vegetarian, Tyrolean
      Yield: 4 servings
 
    500 g  Flour
     30 g  Yeast
      3    Egg yolks
     50 g  Melted butter
           Lemon zest
    1/4 l  Milk
           Fat for frying
 
  Other names:  Vaschette frite:  Kniekiechl.
  
  Warm the milk to blood temperature and add to the yeast, allowing it
  to sit for 15 minutes, until the yeast starts to become active.  Sift
  the flour into a bowl:  make a well in the flour, add the yeast and
  milk mixture, cover with a little of the flour and allow the yeast to
  develop further for half an hour or so, making a "sponge".  Then mix
  together, and add to the mixture the egg yolks, the butter, the lemon
  zest, and some more warmed milk, mixing everything very thoroughly.
  If necessary, add some more milk to make sure the dough is the right
  consistency. Cover and allow to rise.
  
  Turn out onto a floured board and knead quickly:  then break off small
  same-sized pieces, round into balls, cover with a towel and allow to
  rise again.  Heat the fat.  Flatten the balls and with both hands
  pinch the centers to thin them out, turning each flattened piece to
  make sure that the depression is of an even thickness on all sides,
  and the outer edges of the doughnut bulge.  (Don't make a hole,
  though.)  With a ladle or skimmer, lower the doughnuts into the hot
  fat and fry them until they puff up into a nice "hat" shape.  Remove
  and drain.
  
 
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Technorati Tags: Groednertal Val Gardena Tyrol Austria Italy doughnuts fried Vaschette frite Kniekiechl