Carnival Rose Recipe

Prepare the dough. In a bowl, mix the melted and cooled butter with the egg, milk, and salt using a fork.

Sift the flour in little by little and start mixing first with a fork, then knead by hand until you obtain a smooth, non-sticky dough ball. Cover and let rest for 20 minutes.

Cut the dough in half and make 2 balls. On a floured surface, roll out one ball of dough very thinly (1-2 mm), trying to achieve a square shape. The dough should be almost transparent - the thinner it is, the crispier and lighter the treats will be. Cut the edges to form a square, then cut it into smaller squares of about 6 cm. Keep the edges and leftover dough - cut them into pieces and place them on a plate. They will be cooked as they are at the end.

Repeat the process with the second ball of dough.

Prepare the roses. Take 3 squares of dough and make cuts in the middle, on each side, towards the center for 1/3 of the length.

Glue the squares together, moistening the first two in the middle with your finger. Stack the squares, turning them 45 degrees each time. Press the middle with your finger to make them stick together.

Prepare the other doughnuts in the same way and place them on a wooden board.

Cook the donuts. Heat a frying bath. Once the oil is hot, lower the heat to medium intensity. Place a flower in the oil and, using a wooden stick placed in the middle, quickly rotate the flower in the oil as it puffs up. Once it has taken shape, brown it on both sides. This goes very quickly. Cook separately, one by one, and then place on a plate lined with paper towels. It’s important to have enough oil in the pot (at least 3 cm high).

Once all the roses are baked, also bake the remaining pastry scraps.