Everything that is fried tastes better! Do you agree? For some people, frying brings more flavor to food and, in fact, some fried dishes may taste better compared to cooked ones. It’s no different for sweets. However, it is important that the frying is done in the right way, otherwise you create an unwanted flavor and texture.

To help in this mission,  Isabela , a brand of pasta, biscuits and toast in the south of the country, brings you tips on how to properly fry sweets and also teaches you two recipes: the  Isabela Dream  and the traditional  Rain Cake .

To start with, the most suitable method for frying sweets is immersion frying, that is, immersing the food in hot oil. It is important to pay attention to the temperature of the oil, as if it is too cold, it will leave the food greasy. Oil that is too hot carries the risk of leaving raw food inside.

If you’re frying a pre-cooked mass, like churros, for example, it’s best to use hotter oil, between 170°C and 180°C. For raw pasta, a lower temperature, between 160 °C and 170 °C, is ideal. Remember to always remove the small pieces of dough that remain in the oil to maintain the quality of the frying. Finally, whenever you remove the sweets from the oil, place them under absorbent paper to retain excess oil.

Following these tips from Isabela, you will have delicious and dry sweets. Now, put the tips into practice with two recipes that will delight the family.

Check the method of preparation below:

Isabela dream

Ingredients

Pasta

250 ml of warm milk
2 tablespoons of dry biological yeast
4 tablespoons of sugar
2 tablespoons of butter
3 eggs
½ teaspoon of salt
5 cups (tea) of  Wheat
Flour Isabela Wheat Flour Isabela  to sprinkle and knead as needed

Filling

1 liter of milk
1 and ½ cup (tea) of  Isabela Wheat Flour
1 cup (tea) of sugar
3 sifted egg yolks
1 teaspoon of vanilla essence

To Fry and Finish

Oil for immersion frying as needed Icing
sugar for sprinkling to taste

Method of preparation

Pasta:

– In a large bowl, mix the warm milk and organic yeast, cover with a tea towel and wait 5 minutes.
– Add sugar, butter, eggs and salt. Mix well and gradually add the flour.
– Transfer the dough to a smooth surface, sprinkled with flour and knead for about 15 minutes, in a stretch-and-pull motion, adding more flour if necessary. The dough must not be sticking to your hands and should be very smooth and even.
– Return the dough to the bowl, now sprinkled with flour, cover with the cloth and let it rest in a warm place. Wait until it doubles in volume, about 1 hour.
– Portion the dough into 20 equal parts, roll one by one, place on a floured baking sheet, one apart from the other, as they will double in size, cover with the cloth again and take it to a warm place to grow once more.
– Heat the oil for deep frying. Attention: the temperature cannot be too hot. Fry both sides of dreams until golden and drain on absorbent paper. Wait for it to cool, cut in half without separating the two parts and stuff

Filling:

– In a saucepan, mix the milk and wheat flour well.
– Add the remaining ingredients and cook over medium heat until it becomes a thick cream.
– Always stir during cooking to prevent it from sticking to the bottom of the pan and creating lumps.
– Transfer the cream to a bowl, cover with plastic wrap in contact with the cream and allow to cool completely. Cool.
– When filling, remove the cream from the refrigerator and beat vigorously until it becomes a malleable cream. Transfer the cream to a pastry bag and fill your dreams.

Tip:– Set aside a little more flour to knead the dough and/or adjust the texture of the dough. If you want to make the chocolate filling, add 60g of sifted cocoa powder to the hot cream. If you prefer to bake, use an oven at 200º C for 35 to 40 minutes.

Fritter

Ingredients

Pasta
2 and ½ cups  of Isabela Wheat Flour
1 cup of sugar
½ tablespoon of baking powder
1 pinch of salt
3 eggs
150 ml of milk

Apart
from ½ lemon zest
Oil for frying
Sugar with cinnamon to taste for breading

Method of preparation

dough preparation

– In a bowl, mix all dry, sifted ingredients.
– Add the eggs and mix well.
– Add the milk little by little, stirring, until it forms a smooth, thick mass. The dough has to be in a spoon brigadeiro texture. If needed, add a little more milk.
– Put the zest and set aside.

frying the dough

– Heat enough oil to deep-fry the dumplings in a medium saucepan or high-edged skillet. Leave the heat on medium to low.
– With the help of two small spoons, in spoonfuls, make the balls and fry until golden.
– Dry on absorbent paper and pass in sugar with cinnamon. Serve warm.

For more information about Isabela, visit  www.isabela.com.br

about Isabela

Leader in sales in the Pasta and Biscuit categories in the southern region of Brazil, the Isabela brand, which belongs to the portfolio of M. Dias Branco SA Indústria e Comércio de Alimentos, has been operating in the market for over 60 years. The brand has been Top of Mind in pasta and biscuits for 29 consecutive years, according to Revista Amanhã (RS) and was recognized for the 19th consecutive time as the preferred and most remembered brand in the Biscuits category of the 2019 Marcas de Quem Decide Award, according to Jornal do Business. With the slogan “The flavor of the family stays”, it has more than 70 products in its portfolio, among them the crispy and fresh Torradas, the Toon Cakes and the Milk flavor biscuit, an icon of the brand. Wheat flours that make up the brand’s new product line were recently launched, serving consumers and processors alike.

About M. Dias Branco SA Indústria e Comércio de Alimentos

Founded in 1953, M. Dias Branco SA Indústria e Comércio de Alimentos is a company in the food sector with shares traded on the Novo Mercado segment on B3, which has been part of the ISE (Corporate Sustainability Index) portfolio since 2020. Its history began in the 40s, when the Portuguese merchant and immigrant Manuel Dias Branco inaugurated the Padaria Imperial, in Fortaleza (CE), expanding its operations throughout Brazil.

Owner of leading brands, the main ones being Vitarella, Piraquê, Adria, Fortaleza, Richester and Isabela, the company produces and sells biscuits, pasta, flour and wheat bran, margarine and vegetable shortening, snacks, cakes, cake mix, covered with chocolates and toast. Headquartered in Eusébio (CE), it is the market leader in biscuits and pastas in Brazil, the sixth largest pasta company and the seventh largest in biscuits in the global ranking by revenue. Through the acquisition of Latinex, completed in November 2021, the company also became the owner of the Fit Food, Smart, Taste & Co and Frontera brands, expanding its position in the healthy  food market  .

Its operations generate more than 16 thousand direct jobs in different regions, reflecting its commitment to important factors for the country’s economic and social development. It is a signatory of the Global Compact of the United Nations (UN) and develops several initiatives linked to the Sustainable Development Goals.

Currently, M. Dias Branco has 15 industries or industrial complexes, seven of which have wheat mill structures. Its units have state-of-the-art equipment, following the strictest quality standards, operating with a vertical integration model that allows the production of its most important raw materials, wheat flour and vegetable shortening, used in the manufacture of other products . The company has more than 30 commercial branches strategically installed in different states of the country, which allows the presence of its brands throughout the national territory, as well as in more than 40 countries on all continents.

Press à Porter Image Management
Eulália Vieira – Luma Fernandes – Tatiane Almeida – Vanessa Decicino