Doughnuts made with grappa and anise-flavored liqueur, called tortelli, are a traditional treat made at the Italian festival Carnevale.
- 12 fluid ounces water
- 5 tablespoons unsalted butter
- 1 pinch salt
- 1 ¾ cups all-purpose flour
- 5 fluid ounces anise-flavored liqueur
- ¼ cup white sugar
- 3 tablespoons grappa
- 1 tablespoon lemon zest
- 3 eggs, separated
- 2 cups lard, or as needed
- Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
- Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
- Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
- Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
- Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.