STEP 1 - To prepare Arancini
Melt yeast, butter and sugar in the warm milk. Pour the mixture into a Stand Mixer bowl and gradually add the flour. Start until the dough will be elastic and uniform. Cover the bowl with a plastic wrap and let it stay for almost 1 hour.
Meanwhile prepare the filling. Wash and dry thoroughly oranges and lemons Grate peels inside of a bowl (don't grate the white part), add sugar and stir until all ingredients are well mixed. Set the filling aside.
Take the dough and knead it by hand for a couple of minutes on a dusted pastry board. Divide the dough in 4 equal parts. Roll the dough with Atlas 150 passing the dough 5/6 times with the thickness-knob on n. 0 and then one time for every number until position number 3, the ideal thickness for carnival Arancini.
Once you have rolled the 4 parts, damp them slightly with water and sprinkle with an abundant layer of citrus sugar. Roll the dough sheet, (being careful not to leave too much air when you roll).
Cut with a sharp knife small wheels about 1 cm thickness.
STEP 2 - Cooking
Heat the seeds oil into a wok and fry your Carnival Arancini until they will be brown. Drain them and put them on a parchment paper. (As they will be very sticky due to the melted sugar never use paper towel).
Now, you'll just have to try them and start to celebrate the Carnival!