(NEXSTAR) – The ball is dropping, the champagne is popping, and Guiseppe Dell’Anno is within the kitchen frying up doughnuts.
Dell’Anno, the winner of the twelfth collection of “The Nice British Baking Present,” is undoubtedly a talented baker, having been awarded “Star Baker” twice throughout his season and incomes simply as many handshakes from Paul Hollywood. He’s adept in any respect method of desserts, cookies and tarts, however he’s sticking with custom on New Yr’s Eve, and making a candy deal with he grew up consuming at his grandparents’ home through the holidays.
“Correct celebration of New Yr’s Eve within the Dell’Anno family should embrace the standard ciambelle: these are deep fried, sugar-coated, doughnut-like treats,” explains Dell’Anno, who shares his recipe — together with dozens of others — in his new cookbook “Giuseppe’s Italian Bakes.”
Ciambelle, he says, are additionally particularly “cloud-like” in texture because of the addition of mashed potato to the dough.
“They’re unbeatable as a deal with to be provided to guests and pals on the final night time of the yr, probably with a glass of chilled Prosecco or Spumante,” he tells Nexstar.
Hoping to recreate Dell’Anno’s doughnuts at dwelling? Take a look at the recipe beneath, or comply with Dell’Anno on social media for different entertaining concepts.
Ciambelle di Patate (Potato Doughnuts)
Makes about 20
• 10½ ounces (300 grams) floury potatoes, corresponding to Maris Piper (about 2 medium potatoes)
• 3½ tablespoons (50 grams) unsalted butter
• 2¼ cups (300 grams) plain (all-purpose) flour, plus further for dusting
• 2 teaspoons dry yeast
• ¼ cup (60 grams) entire milk
• 1 medium egg (50 grams)
• 2 tablespoons caster (superfine) sugar, plus 1 further cup for coating
• Zest of 1 natural lemon
• 1/8 teaspoon salt
• Sunflower or corn oil, for frying
1. Place the potatoes in a medium saucepan, cowl them with boiling water and simmer till completely cooked. The timing is determined by the dimensions, sort and freshness of the potatoes, however it’s more likely to be about half-hour. The potatoes are cooked when you may comfortably push a fork by way of their thickest part.
2. In the meantime, weigh the butter in a microwave protected bowl and microwave it for 30–40 seconds to soften it fully. Stir to guarantee that there are not any strong lumps left and put aside.
3. When the potatoes are cooked, drain the new water and fill the pan with chilly water. When they’re cool sufficient to deal with, peel them, place them in a big bowl and mash them rigorously: The flesh have to be diminished right into a easy pulp. Pour the butter over the mashed potatoes instantly and blend to mix. Don’t depart the mashed potatoes to relaxation uncovered as they’ll dry out and create flecks that will probably be tough to dissolve within the dough. Add the flour, yeast, milk, egg, 2 tablespoons of sugar, lemon zest and salt, and blend together with your hand to mix.
4. When the dough comes collectively in a coherent mass, flip it on to the worktop and knead it for 1–2 minutes till easy. The dough ought to really feel smooth, and ever so barely sticky, however not moist. If obligatory, add a minimal dusting of flour. Form the dough right into a ball and drop it again within the bowl. Go away it to show away from chilly drafts and direct daylight till doubled in quantity. It ought to take about 45–50 minutes at 68 levels F (20 levels C).
5. Whereas the dough is proving, lay a big, clear dish towel over the worktop and mud it generously with flour. Additionally flippantly flour an space of the worktop prepared for shaping the dough.
6. Switch the proved dough to the floured worktop and divide it into 4 items. Work on one piece at a time and progressively roll it right into a noodle 1 centimeter (½-inch) thick. Reduce 20-centimeter (8-inch) lengths, then fold every size to kind the attribute looped form, pinching the dough to hitch the ends of the loop the place they overlap. Every ciambella will probably be about 1¼ ounces (35 grams). Organize the loops over the floured dish towel as you form the remaining dough. Cowl the loops of dough with a second, clear dish towel and depart them to show till they appear gentle and barely swollen. This could take 45–50 minutes at 20°C (68°F). Watch out to not overprove the dough at this stage or the ciambelle would possibly deflate as soon as fried.
7. In the meantime, set the oil temperature in a fryer to 350 F (180 C) or discover a pan massive sufficient to comfortably match no less than 3 loops of dough. Fill the pan with no less than 3¼–4 inches (8–10 centimeters) of oil and place it over a medium warmth, controlling the temperature with a cooking thermometer. Whereas the oil heats up, line a cooling rack with 2 layers of kitchen paper, and place it subsequent to the fryer. Place a cup of caster sugar in a medium bowl to coat the ciambelle.
8. Fry 2–3 ciambelle at a time for about 2 minutes, turning them over a few instances with a slotted spoon to prepare dinner them evenly. They’re prepared when the pores and skin seems a lightweight caramel coloration. Relaxation the fried ciambelle over the kitchen paper to empty any extra oil.
9. When the ciambelle are cool sufficient to deal with however nonetheless heat, toss them within the bowl with the caster sugar to coat them evenly after which transfer them to a serving plate. Retailer in an hermetic container for as much as 2 days.
Observe: The milk on this recipe will be swapped for a liqueur of your selection (Dell’Anno suggests limoncello or amaretto) to present the ciambelle a stronger taste.
