Le Chatter I am the sweet symbol of the Carnival, and with ours FioreGlut flour you can get an elastic and tasty dough. Follow our quick and easy recipe, with few ingredients and gluten free, for a crunchy and delicious result.
Le Chatter I am the sweet symbol of the Carnival, and with ours FioreGlut flour you can get an elastic and tasty dough. Follow our quick and easy recipe, with few ingredients and gluten free, for a crunchy and delicious result.
500g FIOREGLUT flour
100g of granulated sugar
200g of eggs
5g of salt
150g of dry sparkling white wine
35g of melted butter
5g baking powder
1 vanilla bean
Powdered sugar to decorate
FIOR DI RISO qb
1) Place the FIOREGLUT flour with the granulated sugar, the vanilla pod, the yeast and the salt in a mixer, then add the white wine, the whole eggs and mix everything with the leaf until you obtain a smooth mixture.
2) Add the butter and mix for another 5 minutes.
3) Wrap the mixture in cling film and let it rest for at least 15 minutes.
4) After this time, roll out the dough using a fresh pasta machine, folding the dough over itself several times and dusting with FIOR DI RISO.
5) Then roll out to a thickness of 2 mm and cut as desired with a pastry wheel.
6) Fry in very hot oil, drain on absorbent paper and sprinkle with icing sugar.
Weigh ingredients instead of measuring by volume for greater accuracy.
Weigh ingredients instead of measuring by volume for greater accuracy.
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