Carnival arancini are a sweet twist on the savoury antipasti that we all know and love. These light, sweet, orange treats are perfect for after a meal with a little wine. A local delicacy from Le Marche!
- 1 egg
- 500g of flour ‘00’
- 700g of sugar
- 50g of butter
- 25g of yeast
- plenty of oil for frying
- 200 ml of milk
- 4 unwaxed oranges
- ‘vanillin’ powder or vanilla extract (powder or liquid)
Also; One electric mixer.
Make sure your milk is at room temperature and pour into a bowl with the yeast. Wait a few moments so that all the powder has dissolved.
Sift the flour into the milk and yeast mixture, stirring with a fork as you combine. As the dough takes on heavier consistency you can dispose of the fork and start to use your hands.
Add the egg, vanilla and softened butter and knead the ingredients together to form a smooth, even dough.
Cover the dough with a cotton cloth and let it rest for at least 30 minutes in a warm spot.
For the filling:
Grate the zest of all four oranges into a bowl and add the sugar. You should now have a beautiful (and sweet) orange dust, ready for our arancini.
When the dough has risen, roll it out on a lightly floured surface into a large, thin rectangle, approximately half a centimetre thick.
Spoon out the orange filling and layer it evenly across the dough.
Roll the dough onto itself (from the longest side) and with a knife cut it into slices about one centimetre thick.The result will be lots of small spirals of dough. (see video)
Get your oil nice and hot, then carefully drop the balls into the pan and fry for a few minutes until golden. Once cooked, remove from the oil and lay them on a sheet of absorbent paper.
Serve warm, with a sprinkling of sugar.