Tortelli with Raisins and Orange Scent (Tortelli con Uvetta al Profumo di Arancia)
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 60g |
| Orange zest | 1 |
| Orange juice | 3 tbsp |
| Baking powder | 16g |
| Whole milk | 100ml |
| Raisins | 60g |
| Rum | 2 tbsp |
| All-purpose flour (00) | 300g |
| Powdered sugar | to taste |
| Ground cinnamon | a pinch |
| Seed oil (for frying) | as needed |
Instructions:
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Prepare the Raisins: Begin by soaking the raisins in rum and warm water, with a touch of orange zest for a fragrant infusion. Let the raisins soak for about 15-20 minutes. The rum and orange zest will add depth and a slight tang to the overall flavor profile.
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Make the Batter: In a mixing bowl, whisk together the eggs, sugar, and orange zest until smooth. Add the fresh orange juice, straining out any pulp to keep the batter smooth, and continue whisking to combine.
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Incorporate Dry Ingredients: Sift the all-purpose flour with the baking powder and gently fold it into the wet mixture. Stir to ensure there are no lumps, and the ingredients are well combined. The batter should have a smooth and slightly thick consistency.
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Add the Raisins: Drain the soaked raisins, squeezing out any excess liquid. Add the raisins to the batter and mix them in thoroughly, ensuring they are evenly distributed. This will give each bite of the tortello a delightful burst of sweetness.
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Rest the Dough: Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This resting time allows the flavors to meld and helps with the texture of the dough.
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Heat the Oil: Pour enough seed oil into a deep frying pan to submerge the tortelli. Heat the oil over medium heat until it’s hot but not smoking. The oil should be hot enough to fry, but you donβt want it to be at a rolling boil, which would burn the dough.
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Fry the Tortelli: Using a spoon, scoop out portions of the dough about the size of a walnut. Carefully drop them into the hot oil, making sure not to overcrowd the pan. Fry the tortelli in batches to ensure they cook evenly and donβt stick together. Fry slowly to allow the dough to cook through, turning golden brown on the outside while remaining soft on the inside. This gentle frying process ensures the tortelli remain light and airy.
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Drain the Tortelli: Once golden and crispy, remove the tortelli from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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Serve and Garnish: Dust the tortelli with powdered sugar and a pinch of cinnamon for added flavor and a beautiful finish. Serve them warm as a delightful, aromatic dessert.
These Tortelli with Raisins and Orange Scent are perfect for a sweet treat after a hearty meal or as an afternoon indulgence. The combination of fragrant orange and rum-soaked raisins paired with soft, pillowy dough makes this dessert an irresistible choice for any occasion. The slow frying process ensures that each tortello is crispy on the outside and tender on the inside, while the powdered sugar and cinnamon dust add the finishing touch for an elegant presentation. Enjoy these little bites of heaven!
