Pettole al Limone (buñuelos de limón) de Sophie Grigson

Ingredientes

• 250 g plain flour
• 1 tablespoon caster sugar
• 1/2 teaspoon salt
• 1/2 sachet fast action yeast or 10g fresh yeast
• 200 ml tepid water
• Finely grated zest 1 lemon
• 2 tablespoons limoncello
• Icing sugar or caster sugar or honey
• Sunflower oil to deep fry

Preparación

1. 1

   Mix flour, caster sugar and salt in a large bowl.

2. 2

   If using fresh yeast, make a well in the centre and add a slurp of the water. Crumble in the yeast, and then mix with your fingers to dissolve it. If using dried yeast, just mix with the flour.

3. 3

   Gradually beat in the remaining water to form a smooth batter. Beat for another 5 minutes or so to develop a small amount of gluten and to make sure the batter is lump free.

4. 4

   Cover and leave in a warm place until doubled in bulk, and full of bubbles.

5. 5

   Heat a 5cm depth of oil in a saucepan over a moderate heat (or use a deep-fat fryer if you have one). While it heats, beat the lemon zest and limoncello into the batter and line a plate or baking tray with a double layer of paper towel.

6. 6

   Carefully drop a small dessert spoonful of the batter into the hot oil and fry until lightly browned. Drain on the paper towel for a few minutes, then transfer to a serving plate and dust with icing sugar, caster sugar, or drizzle with honey. Eat while warm.