Rose di Carnevale, Sweet Italian Fritters
Rose di Carnivale are sweet Italian fritters. They're one of many types of deep fried pastries made during the carnival season in Italy and fairly easy to make. The centres are filled with a dollop of Nutella and topped with roasted hazelnuts.
- 2 cups all purpose flour
- 1/8 teaspoon salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 3 tablespoons Grand Marnier Liquor or sweet marsala wine or brandy
- 2/3 cup powdered sugar approximately
- 1/2 cup nutella approximately
- 36 roasted Hazelnuts
In a small bowl sift together the flour and salt then set aside.
In a separate medium size bowl, whisk together the sugar and eggs.
Add the softened butter and vanilla extract to the egg mixture and whisk till combined. (it's ok if it's slightly lumpy.)
Stir in the sifted flour alternating with the liquor little by little.
Transfer the dough on a work surface and knead till it all comes together while working in all the bits of flour on the counter. This should take no more then about 5 minutes.
You should have a soft cohesive dough.
Shape into a ball and cover with cling wrap.
Let it rest for 30 minutes.
Rolling Out The Dough With Pasta Machine
Divide the dough into 8 pieces and keep it covered while working with one piece at a time.
Work one piece of dough through the pasta machine at the widest setting then fold the dough in half and pass it through the pasta machine again.
Next, pass the same sheet of dough once, through setting number 2 on the pasta machine.
Dust the dough with a little bit of flour if it's too sticky.
Switch to setting number 3 and pass the sheet of dough through once and repeat with setting 4 and finally setting number 5.
Transfer the sheets of dough onto cookie sheets lined with parchment paper. Cover with a clean dish cloth and repeat with the remaining pieces of dough.
When all rolled out, it's time to cut and shape the flowers.
Cutting And Shaping The Flowers
Cut out equal amounts of 2 1/2 inch flowers, 2 inch flowers and 1 1/2 inch flowers.
Superimpose the cut out flowers in stacks of three.
Start by placing the 2 1/2 inch cutout on a work surface, dab the centre with a little bit of water and place the 2 inch cutout over it while pressing down in the middle of the flower so that the dough sticks together.
Next, dab the top of the second flower with water and top with the smallest flower while pressing down again so that it adheres together.
Use an off set spatula to transfer the 3 tiered flower to a cookie sheet lined with parchment paper.
Cover with a clean kitchen towel.
Repeat with the remaining sheets of dough.
Any scraps of cutouts can be re-kneaded into a ball, flattened and run through the pasta machine again.
Frying The Carnival Roses
If you're new to this then start to fry the roses one at a time till you're comfortable doing 2 at a time.
But even if you fry one at a time its quick and easy to do because they fry for a total of 35 seconds each, approximately.
In a large heavy pot or dutch oven, pour in enough oil to reach 2 inches high and heat to 375 degrees F. (a candy thermometer comes in handy here)
Fry the rose one at a time by pressing the centre with the round tip of a wooden spoon and keeping the rose submerged for 10 seconds. Then release the spoon allowing the rose to float to the top and let it fry for another 10 seconds. Then, flip the rose over and brown the other side for another 15 seconds. Or till a soft golden brown.
Transfer the fried roses to a tray lined with paper towels to drain of any excess oil.
When finished frying all the roses, dust with the powdered sugar.
Top with a dollop of Nutella and a hazelnut.
Rolling Out The Dough With A Rolling Pin
If you don't have a pasta machine, no problem!
You can roll out pieces of dough using a rolling pin.
If the dough is somewhat sticky simply dust your work space and rolling pin very lightly with some flour.
Roll the dough out to thin sheets of dough no thicker then 1/8 of an inch thick then continue with the recipe.