This is a recipe from Antonio Carluccio’s book “An Invitation to Italian Cooking” (1991) Pavillion Books Ltd. The recipe came from a restaurant near Treviso in Italy.
The fritole are similar to bunuelos with a dough similar to choux pastry being fried in oil.
Carluccio said that he had decided that due to their heavenly lightness the only way to describe them was “angel’s farts”
One extra ingredient that possibly helps with the lightness is the baking powder added to the mix. It is not essential to have the baking powder with vanilla, but it is available in Australia and so should be easy enough to source. You can, of course, replace it with ordinary baking powder and some vanilla essence.
This was to be in the “soft” week, but as I am so far behind – it is in with the “sweet”.
Angels’ Farts (Fritole di Lino)
100 g milk
100 g water
50 g sugar
15 g butter
200 g flour
2 tsp baking powder with vanilla (eg Lievito paneangeli)
Olive oil for frying
1 Tbsp vanilla sugar (or 1/2 tsp vanilla extract)
150 g sugar
500 g milk
50 g corn flour
Place milk, water, sugar and butter into TM bowl and heat for 7 minutes at 100°C on Speed 1.
Add the flour and baking powder and blend for 15 seconds on Speed 6.
Allow to cool to 60°C and then add the eggs one at a time through the opening in the lid with the tm set for 3 minutes at speed 5.
Remove to a bowl and allow to cool for half an hour.
Place olive oil in a pan to a level of 2 cm and heat to 180°C.
Drop teaspoons of dough into the oil. It should immediately swell and usually turn itself over. The balls should be browned on all sides. Remove and drain on absorbent paper. The balls should have a crisp outer coat and hollow centre. Keep warm while preparing the filling.
Roughly clean the TM bowl and add all the ingredients for the filling. Cook for 8 minutes at 90°C on Speed 3. Leave aside to cool before placing into a piping bag.
Make a small hole in the base of each puff and fill with the cream filling.