Frittelle with orange cream

Frittelle are typical Italian fried pastries, one of the classic Carnival pastries.

They are delicious if freshly made and eaten warm but for a special taste I wanted to add to these little treats a soft heart of orange cream made with oranges from Sicily.

Try them and happy Carnival!

INGREDIENTS FOR ORANGE CREAM:

* 300 ml of orange juice, filtered

* 200 ml of milk

* 150 grams of sugar

* 50 grams of flour 00

* 2 eggs

INGREDIENTS FOR FRITTELLE:

* 400 gr of flour

* 200 ml of lukewarm milk

* 100 gr of sugar

* 30 gr of butter

* 25 gr of fresh yeast

* 5 tablespoon of warm water

* a pinch of salt

* seed oil as needed

* icing sugar as needed

INSTRUCTIONS:

Start with orange cream.

In a saucepan put the flour, sugar and eggs.

Pour in the milk and stir quickly with a whisk to avoid lumps. Add orange juice.

Now put the pan on the heat and, stirring constantly, allow to thicken the cream.

It will take 5 minutes before the cream thickens. Remove from the heat the cream, mix a little bit, then cover with foil and let cool.

Now prepare the frittelle dough.

Dissolve yeast in warm water.

Pour the flour on the table in a shape of a mountain and put in the middle: sugar, butter, salt,milk and the yeast dissolved in water. Mix all ingredients until a compact dough. Cover with a cloth and let rise in a warm place for 1 hour.

Divide the dough into rolls, and cut into pieces as large as chestnuts which then will be rolled between your hands.

Fry the frittelle in hot oil using a pan with high sides.

Fry them a few at a time, turn them so they colour nicely on both sides. Remove from oil and let them dry on paper towels.

Fill with orange cream and sprinkle with powdered sugar.