Carnival fritters

Today we are going to prepare a recipe for fritters inspired by the guenilles or bugnes that my grandmother prepared on Shrove Tuesday or mardi gras. A very sweet French tradition, a mixture of pagan and Christian customs. Shrove Tuesday was once a day of celebration and fun as the culmination of the seven days "gras", during which foods rich in fats were consumed, since from Ash Wednesday the fasts of Lent began. It also coincided with the celebration of the end of cold days. Traditions apart is a good option for children's snacks or to accompany a coffee or why not, the last hot chocolates of winter.

Preparation time: 4 hours

INGREDIENTS

• 500 gr de harina
• 4 eggs
• 150 g sugar
• 100 gr manteca
• 100 gr heavy cream
• 1 and 1/2 sachets of baking powder
• pinch of salt
• grated zest of a lemon
• 1/2 glass of rum
• powdered sugar
• 1 liter of oil for frying

PREPARATION

In a bowl, beat the eggs, the lemon zest and the cream. Melt the butter and add it warm to the beaten eggs, finally add the rum.

In another large bowl we put the flour, sugar, salt and yeast, we make a hole in the center and add the liquid preparation.

Mix with a spatula, little by little, until you get an elastic dough that comes off the edges of the bowl. If it is very soft we add flour and on the contrary if it is hard we add a little milk.

We form a bun, cover it with a kitchen towel and leave it for about 3 hours in a warm place to light.

With a bobbin we stretch the 3 mm thick dough. We cut with pasta cutters with shapes or into squares, rectangles, balls etc.

We heat the oil and fry the fritters, being careful because they brown quickly. Halfway through cooking we turn them over.

When they are we take them out and put them on absorbent paper and sprinkle with icing sugar

They are very good if we eat them warm, another suggestion, as they are not exactly for diets, nothing would happen if we fill them with dulce de leche with a sleeve! and on Wednesday we fast….