FOOD & DRINK

Cinnamon castagnole

February in Italy means Carnival, festival of masquerade, colours and music. Up and down the country, all regions celebrate in their own way, but with the same spirit: to have FUN. And not only dancing through the streets to the loud rhythm but having fun with food as well.

INGREDIENTS

Makes approximately 30 mini doughnuts

150g 00 flour 40g sugar 2 large eggs 2 tbsp full fat milk 2 tbsp vegetable oil 1 tsp baking powder Cinnamon to taste 1lt vegetable oil to fry - groundnut preferred

METHOD

1. Whisk the eggs and sugar until pale, add the cinnamon and continue whisking on a low speed. 2. Add the milk, oil and finally the flour and baking powder sieved together. Fold the ingredients until fully combined and to a gooey consistency. Let the batter rest for about 30 min. 3. In the meantime, place the vegetable oil in a saucepan and bring to 160° C. 4. With the help of 2 spoons, drop 1 tbsp at the time of the batter, and fry 4 doughnuts at the time, turning them often until of a golden brown colour. 5. Serve coated with sugar and cinnamon or make them naughtier, like I did, with a drizzle of maple syrup.

Our recipes come from MK Pulse food writer, Sofia Gallo, an acclaimed local chef, food writer and teacher at Milton Keynes Cookery School. She has recently won the ICG Cooking Competition and was a contestant on BBC’s Masterchef.