- 1\2 kg in patate
- 1\2 kg di farina
- 40 g of yeast
- 1 glass of milk
- 40 g di burro
- 120 g sugar
- 2 eggs
- 1 lemon
- Cinnamon powder
- Sale q.b.
- Oil for frying
Wash the potatoes and put them to boil in boiling water for about 40 minutes. When the potatoes are cooked, drain, spellatele and let them cool.
Meanwhile, melt the butter in hot milk, let stiepidire and let us also dissolve the yeast, then incorporated a couple of tablespoons of flour and let rise for at least an hour the mixture.
When the dough is leavened add it to mashed potatoes along with 70 g zucchero, eggs, grated lemon zest, a pinch of salt. Let the dough rise for at least two hours, then divide the dough in order to achieve a bit of snakes' thick rolled up on themselves.
Heat the oil and fry for about torcinelli 5 minutes, then let drain on absorbent paper towels and sprinkle with sugar and cinnamon.
The roulade can be enriched with the raisins. If you prefer the lemon peel can be replaced with the grated orange peel.
A typical sweet potatoes prepared with Abruzzo, soft consistency, typical especially at Christmas time. I torcinelli, in dialect turcinill ',take their name from their shape close, long and twisted to form; seems to have originated in the province of Pescara. In Abruzzo, the name "roulade" indicates not only this type of sweet, It may also be a type of fresh pasta as well as a dish made with offal similar to mozzarella (this type of torcinelli is prepared also in Molise).