Round, extremely fragrant and served piping hot with the classic fried paper and covered in sugar. Here are the amusement park pancakes.
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🍳 INGREDIENTS 🍳
flour 00 285 g
manitoba flour 285 g
dehydrated brewer's yeast 7 g
whole fresh milk 340 g
granulated sugar 55 g
butter 115 g
salt 8 g
vanilla 1 teaspoon extract (or 1 pod)
lemon the zest of 1
For frying: peanut oil 1 l
To sprinkle: granulated sugar to taste
🍳 PREPARATION 🍳
00:00 - To prepare the Funfair pancakes, put the flour, sugar and yeast in the bowl of a planetary mixer fitted with a hook and start the machine. Dissolve the salt in the milk and add the grated lemon zest and vanilla.
00:49 - Add the milk and wait for the dough to knead, twist on the hook and become smooth. When the dough is smooth and elastic, still kneading, add the soft butter into small pieces.
01:58 - Turn the dough out onto the lightly buttered work surface and knead it into a ball that you'll place in a large, lightly buttered bowl that you'll cover with cling film. Let it rise in the oven off with the light on for 2 and a half hours, until the dough doubles its initial volume.
02:44 - After the indicated time, take the dough, shape it into a loaf and divide it into 10 equal pieces weighing approximately 110 g each; form a ball with each piece and place it on a baking tray lined with parchment paper. Keep a little distance between one ball and another because during the second leavening, which will last about 40 minutes, they will grow.
04:39 - When the balls have risen, deflate them, flatten them and open them with your hands, in order to obtain a disc with a diameter of about 20-25 cm, which you will dip in oil at 175° and fry until its color it will be a nice reddish golden.
05:59 - Drain the excess oil from the pancakes by placing them on absorbent kitchen paper and then pass them while still hot in the granulated sugar. Your carnival pancakes are ready to be enjoyed!