Sweet Carnival Arancini (Marche Style)
by Chef Stefano Barbato · 938K subscribers on YouTube
Traditional sweet rolls from the Marche region, made with a brioche-like dough scented with orange zest. Typically prepared for Carnival, these can be fried or baked and are finished with a dusting of colored sugar.
- Servings
- 16
- Difficulty
- medium
Ingredients
9 items- 300 gManitoba FlourHigh-protein bread flour; substitute with strong white flour if unavailable
- 50 gSugarFor the dough
- 125 gMilkWarm it slightly before use
- 2 pcsOrangesOrganic, with edible zest; use only the outer orange part
- 1 pcsEggWhole egg, at room temperature
- 40 gButterSoftened but not melted
- 8 gFresh Brewer's YeastOr 4 g dried yeast
- 8 gSaltFine salt
- Zuccherini(optional) — Decorative colored sugar for topping; use as desired
Method
- Dissolve the fresh yeast (or dried yeast) and 50 g of sugar in lukewarm milk.
- Pour the milk mixture into the stand mixer bowl, add all the flour and the whole egg. Start kneading with the dough hook.
- Knead on low speed until the dough comes together and is less sticky, about 4–5 minutes. Increase speed if needed to develop gluten.
- Add the butter in three parts: add one portion and knead until fully absorbed before adding the next. Add the salt with the second piece of butter.
- Continue kneading until the dough is smooth, elastic, very soft, and passes the windowpane test (the dough should stretch into a thin film without tearing).
- Shape the dough into a ball, place in a bowl, cover with plastic wrap, and let rise in a warm place (27–28°C) until tripled in volume (1–3 hours).
- Meanwhile, wash the oranges thoroughly. Grate the zest of both oranges (avoid the white pith) and mix with the remaining 100 g of sugar to make aromatic sugar.
- After the first rise, turn the dough out onto a lightly floured surface and roll it into a rectangle about 3 mm thick.
- Spread the orange-scented sugar evenly over the dough, leaving a 1–2 cm border on one long edge for sealing.
- Roll the dough tightly from the opposite edge into a log. Press lightly to seal the border.
- Cut the log into 1 cm thick slices. Place the slices on a baking sheet lined with parchment paper, spacing them apart. Cover with plastic wrap and let rise until doubled in volume (about 1–1.5 hours).
- For the baked version: Brush the tops with milk. Bake in a preheated oven at 190°C (static or fan) for 10–12 minutes, until golden and puffed.
- For the fried version: Do not brush with milk. Heat peanut oil or lard to 170°C in a deep pot. Fry the arancini in batches, turning often, until golden brown and cooked through (adjust heat to maintain 160–170°C). Drain on paper towels.
- While still hot, sprinkle both baked and fried arancini with decorative colored sugar (zuccherini).
- Serve warm or at room temperature.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
