Arancini di Carnevale (Carnival Sweet Bites)
Category: Desserts
Yield: 22 pieces
Prep Time: 30 minutes
Resting Time: 2 hours
Cook Time: 15-20 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Eggs | 53g |
| Butter | 25g |
| Whole milk | 125g |
| Fresh yeast (or active dry) | 10g |
| Sugar | 30g |
| Granulated sugar | 100g |
| Orange zest | 2 teaspoons |
| Peanut oil (for frying) | To taste |
Instructions:
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Activate the Yeast: Begin by gently warming the whole milk in a small saucepan. Once it’s warm, dissolve the fresh yeast in the milk, stirring with a spoon until fully dissolved. Set aside.
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Prepare the Dough: In a large mixing bowl, sift the all-purpose flour. Add the softened butter and granulated sugar, then mix them together until smooth. Add the egg to the mixture and incorporate it thoroughly.
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Combine with Yeast Mixture: Slowly pour the milk and yeast mixture into the flour and butter mixture, stirring constantly to combine. Continue mixing by hand until the dough comes together into a smooth and slightly sticky ball.
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Knead the Dough: Once the dough has come together, knead it on a clean surface for about 10 minutes, until it becomes smooth and elastic. If needed, add a touch of flour to prevent sticking.
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First Proofing: Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 2 hours or until it doubles in size.
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Roll the Dough: Once the dough has risen, punch it down to release the air. Roll it out on a lightly floured surface to a rectangle, about 1/4 inch thick.
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Add the Orange Sugar Filling: In a small bowl, mix the remaining sugar with the orange zest. Evenly sprinkle this mixture over the rolled dough.
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Shape the Arancini: Starting from the short edge of the dough, roll it tightly into a log. Cut the log into small rounds, about 2 inches thick. Place the rounds onto a baking tray lined with parchment paper, spacing them out so they don’t touch.
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Second Proofing: Cover the rounds with a clean kitchen towel and let them rise for another 30 minutes, allowing them to puff up.
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Fry the Arancini: While the dough is resting, heat the peanut oil in a deep fryer or large pan to around 350°F (175°C). Carefully drop the dough rounds into the hot oil, frying them in batches. Fry for about 2-3 minutes per side, or until golden brown and crispy.
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Drain the Arancini: Once fried, use a slotted spoon to remove the arancini from the oil and place them on a wire rack to drain. Do not use paper towels, as the sugar from the filling can cause them to stick.
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Serve: Serve your warm Arancini di Carnevale immediately for the best flavor and texture. These sweet, orange-infused bites are perfect for Carnival celebrations or any festive occasion!
Cooking Tips:
- The key to the soft, fluffy texture of these arancini is letting the dough rise fully. Be patient and allow the two-hour proofing time for optimal results.
- You can experiment with different fillings—such as cinnamon sugar or a hint of vanilla—if you prefer something different from the orange zest.
- Serve with a dusting of powdered sugar or a drizzle of honey for an extra indulgent treat.
Enjoy these crispy, sweet carnival delights as part of your next festive feast!
