Uvusones
Description
Are there any Carnival sweets more typical than frittelle? Among the many traditional Sardinian sweets prepared during this festive season are uvusones, also called vuvusones.
These traditional Sardinian sweets are shaped like small, soft balls and are made with a dough similar to choux pastry, which makes them truly delicious!
If you’d like to try your hand at this Sardinian recipe, typical of the Carnival period, you can follow all the steps described below to put it into practice.
Ingredients
to recalculate the ingredient amounts
- 00 Flour 300 g
- Arborea butter 150 g
- Water 500 ml
- Eggs 4
- Sugar 30 g
- Baking powder 16 g
For the filling
- Honey 200 g
- Brandy 20 ml
To fry
- Frying oil q.b.
Instructions
- 1 As we mentioned, to make these typical Sardinian desserts, you need to make a dough similar to that used for cream puffs. Start by placing a small, high-sided saucepan over high heat with 500 ml of water and the butter. Once the butter has melted, add the flour, whisking to avoid lumps. When the dough begins to sizzle and pulls away from the sides of the pan, forming a ball, turn off the heat.
- 2 Let the mixture cool, then add the eggs and mix with a spoon to incorporate them: add only one egg at a time and wait until it's completely absorbed into the mixture before adding the next. Once you've used up all the eggs, add the sugar and baking powder.
- 3 Heat a pan with plenty of oil for frying. Once hot, form walnut-sized balls of dough and deep-fry them, dropping them into the boiling oil. Once golden brown, drain and place them on paper towels to dry.
- 4 Pour the honey into a saucepan and heat it until it melts, then turn off the heat, add the brandy, mix well, then, using a syringe, fill the uvusones, then place them on a serving dish.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
