The Berlingozzo it’s a baked dessert typical of Tuscan tradition that is preparing to Carnival together with Schiacciata fiorentina and Chiacchiere! It’s about a Soft donut And perfumed based on Flour, egg, sugar, oil, lemon and orange. First cooked in the oven; Then decorated on the surface with colored sprinkles And granulated sugar! A simple goodness and how delicious it is very ancient originsthe first versions date back to 15th century and the name Belingozzo it seems to derive from ‘Berlingaccio‘ which, in Tuscan dialect, meant ‘party at the table‘ and indicated not only the Shrove Thursday but also one carnival mask in vogue in the 1400s. If you are looking for a non-fried carnival dessert , easy to doand also without butter And without milk (therefore perfect for intolerants) the Berlingozzo recipe it’s the one that it’s for you!
Like any traditional preparation they exist different regional variationssuch as that of Berlingozzo di Lamporecchio prepared with the same ingredients as the brigidini (crispy sweet anise-flavoured wafers). The one I give you today is the Original recipe of the Berlingozzo classic taken from mine regional cooking manual to which a section of is dedicated Carnival sweets in Tuscany . They are enough for you few minutesone electric whisk to assemble all the ingredients and one donut mold to give the classic shape of the traditional berlingozzo. Alternatively you can also just sprinkle with icing sugar but I recommend frosting with orange syrup, gives moisture and softness! Perfect to present for the Carnival buffet, together with Graffe, Castagnole, Migliaccio, Krapfen and other Carnival sweets. I assure you they will love it, children in particular. Even just for snack And breakfast or as delicious dessert after dinner!
Berlingozzo recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 35 minutes | 45 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 376 Kcal |
Ingredients
| Quantity for 6 – 8 people, 1 donut mold measuring 22 – 24 cm |
|---|
For the dough:
To decorate:
|
How to do berlingozzo
First of all, whip the eggs with the sugar, salt and citrus peels with an electric whisk for 2 minutes, until you obtain a light and frothy mixture.
Then add the oil slowly, whisking continuously, finally add the flour and finally the sifted yeast.
The mixture must be homogeneous and soft:
Then pour into a perfectly oiled and floured donut mold and cook in a preheated 180° oven for about 30 – 35 minutes, always do the toothpick test.
Then remove from the oven and leave to cool.
In the meantime, filter the orange juice and place it on the heat in a saucepan with the sugar:
Heat over medium heat until you obtain a fluid syrup with the sugar well dissolved.
When the donut is out of the mold, add the syrup with brush strokes or with a spoon on the surface and add granulated sugar and colored sprinkles.
Here’s yours Berlingozzo:
Look at how soft it is! slices of Berlingozzo:
storage
It can be kept perfectly for 3 – 4 days if well sealed in cling film.
Please don’t miss my Carnival Sweets collection