These rose di carnevale are delicious doughnuts that are fried, golden, and sweet, and garnished with pastry cream and candied cherries.
Variations of these fritters are made during Carnival season in Italy, which can be enjoyed as snacks or desserts. They get their name not only for the time they are normally served in, but also for the fact that they have a rose-like shape.
To make the rose di carnevale, you begin by making a dough with egg, sugar, oil, vanilla, lemon zest, salt, and flour. Then, once it has been rested, it gets rolled out and cut into flower-shaped doughnuts before being fried until golden brown, and garnished with pastry cream and cherries. It will be hard to eat just one!
What are Rose di Carnevale?
Rose di carnevale are Italian fritters that have a flower shape and are served during Italy’s Carnival season, just before Lent. Sometimes, they will simply be served on their own or with a dusting of powdered sugar, whereas other versions might include a garnish of hazelnut cream and whole hazelnuts. However, this version is garnished with pastry cream and cherries for a fruity variation.
Pro Tips
- Don’t skip the step of resting the dough as this will make it easier to handle while also ensuring the doughnuts have the best texture possible once cooked.
- Brush each flower cutout with egg whites to help them stick to another flower cutout, and give the doughnuts their signature look.
- Use an instant-read thermometer to determine the heat of the oil when you fry the doughnuts. The ideal oil temperature will be around 350 F (177 C).
- Turning the fritters over in the oil will help them cook evenly.
Frequently Asked Questions
Can I Use a Different Flour?
All-purpose flour is the most traditional choice for rose di carnevale, but you could definitely replace at least part of it with another type of flour if preferred. For example, whole wheat flour would impart more flavor to the fritters, although the fritters would likely have a slightly denser texture.
Why are the Fritters Greasy?
If you find that the fritters are greasy, it could be that your oil temperature was too low. If the oil temperature isn’t at least 350 F (177 C), your fritters will likely absorb oil as they fry, resulting in an oily texture.
Can I Add Other Garnishes to Rose di Carnevale?
Yes, you can! If you would prefer an alternative to the pastry cream and cherries, you could garnish the fritters with hazelnut cream and whole toasted hazelnuts instead. They can also be garnished with your favorite jam.
How to Store Rose di Carnevale
Rose di carnevale are best enjoyed the day they are made but if you have some leftovers, you should store them in a sealed container in the fridge where they should keep for up to 2 to 3 days.
Since warming the rose di carnevale up in the oven can improve their texture, it is a good idea to store leftovers without the garnishes so that you can safely put them in the oven. Simply garnish the ones you know you will be eating immediately before placing the ungarnished ones in the fridge. You will then be able to warm them in a 350 F (177 C) oven until they are warmed through when you intend to serve them again.
Ingredients
How to Make Rose di Carnevale
Use a larger and smaller flower cookie cutter to cut out portions of dough.
In a bowl, whisk the egg with the sugar, oil, vanilla, lemon zest, and salt until combined.
Garnish each one with a candied cherry and dust them with powdered sugar.
Add the flour and mix until a smooth dough is formed. Wrap the dough in plastic wrap and allow it to rest for 30 minutes.
Serve and enjoy!
Roll the dough out on a work surface.
Use a larger and smaller flower cookie cutter to cut out portions of dough.
Brush the larger flowers with egg wash before pressing a smaller flower cutout on top, rotated slightly. Press into the centres with your finger.
Fry the roses in a pan of hot oil, turning them occasionally, until they are golden and crisp. Remove them to paper towels to drain.
To garnish, place the rose di carnevale on a serving tray and pipe pastry cream on top.
Garnish each one with a candied cherry and dust them with powdered sugar.
Serve and enjoy!
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