Tortelli di Carnevale (Italian Carnevale Doughnuts)

1 . Stage

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.

2 . Stage

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.

3 . Stage

Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.

4 . Stage

Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.

5 . Stage

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.