The CARNIVAL ARANCINI are a typical sweet from Carnival in the Marche region and are a must during this cheerful spring celebration. Soft inside and caramelized on the outside, these pastries are simple and quick to make, which is handy because both grown-ups and children usually devour them one after another with great delight.
What sets them apart from other Carnival sweets is their spiral shape and, above all, the sweet, fragrant filling: orange zest makes the difference, giving the palate a true explosion of flavor and aroma. If you have any doubts about the name, they will vanish at the first bite, when the citrus aroma will make you fall in love. You’ll have the crunchy note of frying combined with a freshness that largely offsets an overly sweet taste. In short, like many traditional sweets, they are a true delight.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 45 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 1 egg (medium)
- 1/3 cup milk (warm (about 3.4 fl oz))
- 1 1/3 tbsp vegetable oil
- 2 cups 00 flour (all-purpose)
- 1 3/4 tsp active dry yeast
- 1 1/2 tbsp sugar
- 8 drops orange extract
- 1/2 cup sugar
- orange zest (from untreated orange)
- 1 2/3 cups vegetable oil (for frying (about 13.5 fl oz))
Tools
- 2 Bowls
- 1 Small bowl
- 1 Pastry board
- 1 Rolling pin
- 1 Pot
- 1 Parchment paper
Steps
In a bowl or in the bowl of a stand mixer put the egg and quickly work it with the warm milk, the vegetable oil and the orange extract.
In another bowl mix the flour, the yeast and the sugar. Then add the dry ingredients to the liquids and mix everything together until you obtain a firm, homogeneous dough.
Continue working the dough in the bowl or on the pastry board for 10 minutes until the dough is smooth and elastic.
Place it in a clean bowl, cover with plastic wrap and let it rest for 45 minutes, until doubled in size.
After resting, roll the dough with a rolling pin and shape a rectangle about 1/8 in thick. Mix the sugar with the orange zest.
Spread the sugar-and-zest mixture over the surface, leaving about 3/8 in free along the long side. Roll the dough tightly onto itself and with a sharp knife cut slices about 3/8 in thick.
Meanwhile, heat the oil in a preferably heavy-bottomed pot with high sides. Fry the Carnival arancini a few at a time over moderate heat, turning them often until they are nicely golden on all sides.
As they are ready, drain them and let them dry on parchment paper. I recommend not using kitchen paper because the hot sugar would stick to it and you might have to throw everything away.
Enjoy them hot.
