Savoiardi / Saviardi / Saviatti * Ciambelle Siciliane o Nuvolette

By mariannefeldman

Double up baking sheets, measure eggs
Stop adding flour when dough begins to lose shine - prob ok w corrected egg measurements
from pinterest - site: Scent of Cookies, smell of happiness translated from Italian

Ingredients

• 330 g Flour 0 - "O" flour = 9-10% protein,- *Use all cake flour - which is 7.5 - 8.5 % protein
• (I used 1/3 cup KA AP (which is 11.7% )protein) & the rest used KA Italian style flour which is 8.5% protein-was dense but prob used too much flour due to incorrect egg weight)
• add flour slowly, batter should be shiny-if starting to lose shine stop adding flour to avoid too much flour
• 250 g Sugar
• 3 Large Eggs - *egg measures in Europe are dif from US - use 252 gms eggs for equivalent (3 x 63)
• added: 1/8 tsp almond extract & 1/4 tsp vanilla ext

Details

Adapted from blog.giallozafferano.it

Preparation

Step 1

Last week, at a country fair, I bought sweets I had not eaten for years, but I've always loved them. Here in my country they are called " Nuvolette " and I was looking for the recipe for a long time. I thought, so, to ask for your help and, on my facebook page, I posted a photo of the clouds asking you their real name. You opened a world for me! Thanks to you I discovered that my clouds are actually the Sicilian donuts and after reading all the recipes you sent me and did a few hours of research online, I finally figured out how to make them!?

And, before you ask me, I also can not understand what donuts can be called, even if I do not have the hole. It will be a classic example of the saying "not all donuts can with the hole"??

I would like to thank you once again for all the comments and messages you sent me, thus helping me to rediscover a taste of my childhood. But no more talk and come to the recipe?

Sicilian donuts or clouds
Difficulty:
Low
Preparation:
30-90 minutes
Cooking:
12-13 minutes
Portions:
11-12 pieces
Cost:
Very Low


To make these biscottoni you need a pre-cooking in a bain-marie, so let's prepare a container large enough to fit well inside a pot. Mine, for example, was too big for the pot used and I spent a little more time at this stage.

Break the eggs into the glass or steel container and add the sugar.
Work with a whisk until the mixture amalgamate, then transfer the bowl on the pot full of water and turn on the flame, keeping it low.
We work the eggs and the sugar with the whisk, in a bain-marie, until the sugar has completely melted and the mixture will not have grown slightly.

Remove from heat and let it cool completely. Protect the bowl with a tea towel, but make sure that this does not come into contact with the eggs, of course.
Once the mixture is cold, we turn on the oven at 185 ° static (365F) and line two large baking pans of parchment paper. - *Double the baking sheets to avoid browning the bottoms of the cookies

Add extracts if using & add the flour to the dough, little by little, working with a spoon.
We will get a shiny and hard dough.
Distribute it in the trays, keeping a little 'distance between a cloud and the other and trying not to create too much thickness.
The original shape of the clouds is quite large, I made them of about 12 × 8, going to eye, getting 11 biscuits.
I used 18" pastry bag, made cut at bottom of bag 1 1/2", made then abt 3" long, got 16 cookies - flatten them out a little

Gently tap the pan on the table to make any bumps flatten and bake, one pan at a time, initially for 8 minutes. Lower the oven temperature to 150 (302F) degrees and continue cooking for another 4-5 minutes. We try to be careful about coloring, to get a soft biscuit it is necessary that it does not darken at all.

Baked donuts and let them cool.

Our Sicilian donuts are ready to be soaked!