SWISS CARNIVAL SWEET WONDERS, easy, tasty, fried, delicious fritters scented with orange, yeast-free dessert, great for a snack.
I made these Swiss Carnival sweet wonders almost for fun, looking for something different from the usual chiacchiere. And instead… total surprise.
They are similar to chiacchiere, yes, but more bubbly, more irregular, more “rustic”, with that fritter shape that makes them irresistible as soon as you drain them from the oil.
The Swiss sweet wonders have a simple dough, yeast-free, scented with orange, which becomes elastic and light after resting. It is rolled out thin, cut without too many rules, and then fried. That’s it. The rest is done by the hot oil.
Online you can find two main versions of the Carnival wonders: the classic Swiss one and the one made famous by Sara Papa. I was inspired by the latter, but I let the dough rest all night. A great choice: they puff up during frying, become full of bubbles, and remain very light.
These fried sweet wonders are perfect for a snack, but also after lunch, dusted with powdered sugar when they’re still warm. One leads to another, and stopping is practically impossible.
They are not the Sardinian wonders shaped like a hand, this is another tradition, but the result is equally delicious. If you love homemade Carnival sweets, this recipe is a must-try at least once.
Follow me in the kitchen today there are the sweet wonders!
Published
January 14, 2017 21:12
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Portions: 6-7
- Cooking methods: Frying, Air frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups flour (the one you usually use)
- 1 egg
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp orange juice
- 1.5 tbsp sugar
- 1 pinch salt
- orange zest
Steps
Place the flour in a bowl, add the rest of the ingredients, and the eggs last, work the dough which will be a bit soft, let it rest for about an hour.
Work the eggs with the salt and melted butter, add the sugar and continue until you get a very white cream.
Add half of the flour and work well, then add the rest of the flour and work the dough well again.
Let the dough rest for a couple of hours or overnight at room temperature.
After the time has passed, take the dough and divide it into balls.
I made them as small as a walnut, roll them out thin, dusting both the work surface and the rolling pin.
Remove excess flour and fry in hot oil, drain on kitchen paper, and serve warm with sugar or without.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
SWISS CARNIVAL SWEET WONDERS
Useful tips
• The dough resting is essential: the longer it rests, the more bubbles it will form
• The oil should be hot but not smoking
• Roll them out thin, even if they seem fragile
• Fry a few at a time to not lower the temperature
• Powdered sugar only at the end, once warm
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FAQ SWISS CARNIVAL SWEET WONDERS
Are Swiss sweet wonders like chiacchiere?
They are similar, but the wonders are more bubbly and have a fritter shape.
Do Carnival wonders contain yeast?
No, it’s a yeast-free dessert, light and fragrant.
Can I prepare the dough in advance?
Yes, in fact: a long rest improves the final result.
What oil should I use to fry the sweet wonders?
Neutral-tasting seed oil, well heated.
Can they be baked in the oven?
No, they would lose their characteristic lightness and bubbles.
