Do You Capitalize Essentialism

Tarallo with Sicilian lemon icing

You can not say that my last trip to Sicily has been a success, a point seemed to survive even the most desirable in the world. This wish came true and now the rest is history. Much less risky
was the trip to the largest shopping center nearby where we went in search of a new sofa. Result of the journey from this point of view: none.
to console me and mon amour, we entered a bar to have something warm and my eye has long been attracted by the lure of the throat ... professional interest. Glazed donuts!
"You try?" I figured if mon amour says no.

through tasting I think most of you would have exclaimed, "They know they bleach."
But I, that is a pastry finished, done and over, I recognized the fragrant aroma of the nose 'with ammonia and language all its pungent flavor. No, not that the bartender was trying to poison many customers as possible with the technique "White Witch" (remember that beautiful, red apple?) Simply had too much ammonia was used (which is a leavening agent, not a toilet cleaner) or , for obscure reasons, was not evaporate as it should do normally.
Ammonia (pastry, not one that is used against jellyfish stings) is a leavening agent ammonium bicarbonate, also known as ... .. in great use by our grandmothers is often present in the ingredients of the oldest and most traditional recipes and is also widely used in the confectionery industry (food additive E500). A traditional recipe
and history is certainly that of the Sicilian iced taralli that when they have the right taste, know happiness.

L 'ammonia gives a particular texture and for that I prefer it when you provide the specific recipes. Ammonia has the advantage of preserving the sweet long and if you do biscuits and cookies will be crisp but not hard.
not be used for cakes or slurries because in that case does not evaporate and sweets would be disgusting.

Despite the experience at the mall was not the best (and I'm not referring to the couch, although I have not found) I got a crazy desire to remake these donuts. Non ho trovato ricette che mi convincessero del tutto, cercando, però, ho appreso che questi taralli si chiamano taralle (femmine) e che sono il dolce tradizionale del 2 novembre, una festa molto importante in Sicilia nella quale è tradizione che i Morti portino regali ai bambini. In cambio immagino che ricevano taralle e penso che chiunque porterebbe volentieri doni per papparsi queste delizie che, sono certa, sanno risvegliare pure i morti.

Ora bisogna venire a capo della ricetta…..anche se non ce l’ho sono o non sono una pasticcera rifinita fatta e finita, o per bacco! Indovinare che lievito usare è stato facile, anche senza consultare ricettari….e fin qui….

Poi, con stretch of the imagination and available in all senses alert (five senses plus the sixth. ... and various and possible) I tried to understand what was behind the smell of ammonia. I looked
texture and color and then I lucubrate trummmm ... ... ... .... Trumm ... .... You hear the sound of my tiny brain in action? Well.

Ingredients


500g flour 100g butter 100g sugar

2 whole eggs plus one yolk
qb
Milk 10g ammonia
grated rind of two lemons

For the frosting:
the juice of two lemons 200g sugar


These donuts are compact and spongy, crumbly but soft so I decided to whisk the eggs with sugar until they are foamy. Then I added a little flour, continuing to mount at a lower speed, and soft butter. Since this is a Sicilian recipe butter is truly apocryphal. I guess that should be used lard, but I struggle to find good quality pastry. Then I had to replace oil. Why did not I? ... .. Maybe thinking that it's still a fat lard animale, non so, per approssimazione. Il chè è francamente stupido, lo riconosco.
Mi riprometto di rifarle con l’olio sostituendo i cento grammi di burro con gli equivalenti 80g di olio.
Per chi ha la planetaria: dopo aver montato le uova con la frusta a fili e aggiunto parte della farina ed il burro dovrebbe sostituire la frusta con quella a foglia; chi impasta a mano….impasta con le stesse mani dell’inizio!
Dunque ho unito all’impasto la scorza grattugiata dei limoni e l’ammoniaca sciolta in poco latte.
Ho finito di impastare a mano; l’impasto deve essere ben omogeneo, elastico e soffice. Fate riposare la pasta, coperta perché non secchi in superficie.
And then you can play! When you make the donuts are good at them all the same? Yes? No way!
must pull the cord to form a dough, then form a loop and roll the ends. ... I was badly explained? ... ... You do a little drawing, here:

know, two worms that seem to embrace each other tenderly, but hopefully make the idea of \u200b\u200bthe operation.

Form all the donuts are baked at 180 degrees for about 20 minutes, then it should not be brown glazed.
you feel the stench? But it feels so do not be afraid. Your home will be flooded by the smell but will not track into your donuts. Make a good deal so the neighbors, alerted by the smell, will be able to be pleasantly surprised when they taste your sweet. Unless you are relatives of that barmaid that I know ... ... ..

To make the icing sugar is heated and dissolved in lemon juice. If you do not like too strong an aroma of lemon juice to replace part with water. The fire must be very low otherwise the sugar becomes transparent. When completely melted, remove the pan from the heat and mix the frosting with a spatula until it becomes creamy. Brushstrokes donuts and let them dry.

E poi assaggiate la felicità che….giuro….non sa neanche lontanamente di varecchina!!!!

P.S: se qualcuno conosce la ricetta originale e ha indicazioni da darmi le accetto volentieri benché la ricetta sopra riportata sia, a mio giudizio, molto soddisfacente.