Revive your taste buds with the spectacular charm of carnival roses: A traditional recipe

Who among us recalls a Fat Thursday with carnival roses gracing the table alongside angel wings? This signature dish from our mothers and grandmothers isn't innovative or new, but the effect is absolutely striking. Carnival roses look so tempting that you might feel hesitant to eat them. However, any feast featuring carnival roses as the centerpiece is always a resounding success.

Carnival roses require almost similar preparation as that of angel wings. The same dough, so the same ingredients, and the same method of preparation - which means you can't escape kneading the dough (this makes the dough uniform and elastic, and after frying, it turns brittle with a multitude of bubbles).

In the subsequent recipe, we recommend sculpting a rose from three dough circles, but if desired, you could fold crispy flowers from four, or even, five pieces of dough. The more layers, the more spectacular the effect. Don't forget the finishing touch - a dollop of jam in the center of the angel wing rose.

Ingredients:

• 2.6 cups of wheat flour,
• 4 egg yolks,
• 5 tablespoons of thick sour cream,
• 1 tablespoon of spirits,
• 1/2 teaspoon of sugar,
• 1/2 teaspoon of salt,
• Oil or lard for frying,
• Your favourite jam,
• powdered sugar.

Method:

1. Sift the flour, then mix it with sugar and salt.
2. Add yolks and cream to the dry ingredients. Start kneading the dough, in the meantime, add the spirits (do not add spirits before the egg yolks).
3. When the dough becomes uniform, mold it into a ball and start beating it with a rolling pin for about 15 minutes.
4. Next, roll out the dough very thin on a surface lightly dusted with flour.
5. Cut circles of three different diameters from the dough. Then slice the rings in several places to create petals.
6. Stack the dough circles on top of each other, three for each rose. Press firmly in the middle.
7. Fry the carnival roses in the heated fat, placing them in the pot with the smallest circle side down.
8. Transfer the finished products onto a plate lined with paper towels.
9. Once the roses have cooled, garnish them with jam and a sprinkle of powdered sugar.