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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 12 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes. | 2. Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes. | 3. Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours. | 4. Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain. | 5. Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	12	fluid ounces		-	-	-	-
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
salt	1	pinch		-	-	-	-
purpose flour	1	3/4 cups		-	-	-	-
liqueur	5	fluid ounces	anise-flavored	-	-	-	-
white sugar	1/4	cup		193.5	49.99	0.0	0.0
grappa	3	tablespoons		-	-	-	-
lemon zest	1	tablespoon		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
lard	2	cups		3698.2	0.0	0.0	410.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.