Each site has a product with a different name ... but it goes round and round the ingredients are always those that nature has to offer.
Thanks Adriana, but what I have not said is why they called Donuts Council. The Council of
Donuts or better (with breakfast of Consea in Friuli) are almost forgotten, Adriana Sauris, mountain, told me about it so I asked around the Grannies who still remember.
Those who did were quite hard, the characteristic shape of large sticks closed-eight or donut also known as the Veneto "Bussolai", but as a great-grandmother spoke of honey and spices, I was a bit 'sidetrack us and I think he was referring more to the "strong Donuts"
"with breakfast fuàrz"
On festive occasions Confirmation and in particular of the Patron Saint ... (San Pietro di Ampezzo, St. Oswald in Sauris), were donated by sponsors to godchildren, packaged in a long row to the feet.
circulated the saying which about
has santul
al'ha with breakfast (donuts)
(Who has the Santolo Donuts)
While the Venetian has said:
bezi, bussolai
the bases and no xe xe boni
if not the very
(kisses, money and bussolai are not very good if they are not)
I were given approximate weights and this evening I tried to do my best ... considered that the leaven is not very compatible.
At first taste told me they are not very sweet ... and Ale! these go to Bean for me ... but I had to pick up the pot, but those two were not many would do in a hurry to finish them as a dessert.
I was very clever in the preparation of cylinders, I would have to roll the dough in the sugar crystallized and would remain so instead I just sprinkled them over and there is nothing left. Not
came hard as I thought, but they are good.
of Consea with breakfast - donuts Council
for 17 donuts
Metton
0 250 g flour 50 g sugar 40 g butter
powder 1 teaspoon orange
13 g yeast Beer
a finger of warm water 1 / 2 cup beer 1 pinch of salt Moretti
lievitino
Crumble the yeast into a bowl of beer with a finger of warm water and mix.
Combine 1 teaspoon of flour and mix until a soft pap.
Add 1 teaspoon of sugar, a pinch of salt and mix.
Cover the bowl with a towel and let rise until doubled in volume (30 minutes). Prepare
meanwhile melted butter dissolve until it becomes light brown.
Dough
Pour into the bowl of the ken (or on a work surface), the remaining flour with sugar, orange powder, melted butter and lievitino.
Stir briefly, add the beer and continue to knead until dough forms a smooth and firm.
Place the dough in a bowl, lightly cut the surface of a cross, cover again with towel and let rise in the oven with only the small light lit for 2 hours.
Preheat oven to 170 °
Place parchment paper on the plate. Take
from mixing of pinches of dough, roll them and seal them in a cylinder or eight-round bun and place on plate.
Bake cookies for about 15 minutes ... every oven has its times.
COUNCIL: After the packaged pretzels, cover and let rise again for half an hour the oven and leave it well at 180/190 degrees (my oven misfires)
POWDER ORANGE orange peel without the white
chopped dried on a radiator with the coffee mill
Ready for all the preparations and do not feel the pieces grated.
*** Remember to roll the cylinders in the sugar.
*** The lucky ones used brandy instead of beer.
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