Yeast angel wings are a delicious treat that’s perfect not only for carnival! Drizzle them with a special orange glaze and see how perfectly they taste!
Ingredients
- Sugar – 60 g
- Powdered sugar – 150 g
- Fresh yeast – 25 g
- Vanilla – 3 g
- Milk – 250 ml
- Wheat flour – 500 g
- Butter – 70 g
- Canola oil – 1 tablespoon
- Orange – 0.5 pc
- Orange – 0.5 pc
- Egg – 4 pcs
Preparation
Sprinkle yeast with 1 tablespoon of sugar and mix until dissolved. Add 60 ml of milk and the remaining sugar. Mix everything together. Sift the flour into a bowl. Make a well in the center and pour in the yeast. Gently mix. Cover the bowl with a clean cloth. Let it rest for about 15 minutes in a warm place.
Add the vanilla seeds to the bowl with the flour and yeast. Add the remaining amount of milk, salt, egg yolks, and grated orange zest. Mix the dough gently with a spoon and transfer it to a multifunctional food processor bowl. Knead for about 10 minutes until the ingredients are combined into a smooth dough. During kneading, add melted butter.
Knead the finished dough for a while by hand and place it in a bowl. Dust with flour, cover with a cloth, and let it rise until it doubles in volume.
When the dough has doubled in volume, remove it from the bowl and knead it again on a board for a while. Cut the dough in half. Place one part back in the bowl and cover it with a cloth. Dust the other part of the dough with a small amount of flour and roll it out into a square about 0.5 cm thick.
Using a pastry wheel, divide the dough along the longer side into thin strips. Cut each strip in half and score the middle with the pastry wheel. Thread one end of each strip through the hole in the middle. Place the shaped angel wings on a baking tray lined with parchment paper and let them rise for about 5 minutes.
Place powdered sugar and grated orange zest in a bowl. Gradually add orange juice (check the consistency of the glaze. You don’t need to add all the juice). Heat the oil in a pan. Once it’s hot, fry a few angel wings at a time on both sides until golden brown.
Place the angel wings on a cake platter. Transfer the glaze to a pastry bag. Cut off the tip of the bag and drizzle the glaze over the angel wings.
