Carnival pancakes

At carnival there are lots of pancake recipes a little bit for everyone. These are somewhat reminiscent of cream puff dough and I believe are also called tortelli.

Ingredients:

• 350 g water

• 225 g Biaglut bread flour mix

• 75 g butter

• 25 g sugar

• 2 large eggs

• 2 medium eggs

• zest of 1 orange

• salt

• gluten-free powdered sugar or granulated sugar

• peanut seed oil

In a small saucepan, heat the water, butter and salt.

When it comes to a boil, remove from the heat and pour in the flour in one go.

Place back on the heat and stir until a ball forms and pulls away from the sides.

Pour the mixture into a bowl and let it warm.

Add sugar, orange zest and eggs 1 at a time, mixing well before incorporating another.

Cover with plastic wrap and let stand at room temperature 1 hour.

Using a teaspoon, scoop out a knob of mixture and pour it into the boiling oil (160/170°), helping yourself with a spoon while keeping the flame medium.

Continue until the mixture is used up.

Do not put too many pancakes in the pan at once also because they will puff up a little bit in cooking.

Let them cook until they have a nice hazelnut color.

Dip them on paper towels and then in granulated sugar, or when cold, coat them with powdered sugar.

They are very soft and not too sweet. Also good the next day (better to warm them up a little).