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Frittelle di Carnevale


Recipe

  • Serves 2 - 4

Ingredients

  • Milk – 1 cup/250ml/8.4 fl oz
  • Instant yeast – 4 tsp
  • Eggs – 3
  • Sugar – 4 tblsp, plus a load for coating
  • Salt – a pinch
  • Butter – 45g, melted/1.6oz
  • 00 Flour – 300g/10.6oz
  • Raisins – ½ cup
  • Citrus peel – ¾ cup
  • Pine nuts – ½ cup
  • Lemon – 1 grated zest
  • Extra virgin olive oil – around 400ml/13.5fl.oz depending on pan
Milk – 1 cup/250ml/8.4 fl oz Instant yeast – 4 tsp Eggs – 3 Sugar – 4 tblsp, plus a load for coating Salt – a pinch Butter – 45g, melted/1.6oz 00 Flour – 300g/10.6oz Raisins – ½ cup Citrus peel – ¾ cup Pine nuts – ½ cup Lemon – 1 grated zest Extra virgin olive oil – around 400ml/13.5fl.oz depending on pan

Method

Carnival donuts, or frittelle di carnevale, are consumed in huge quantities in February all around Italy. Each region has its own twist, a different liquor or candied fruit, to make them their own. This is the way our kids like them.

Gently warm the milk and put it in a mixing bowl with the yeast. Add in the eggs, sugar, salt, melted butter and mix it all together. Then add the flour and mix it with a wooden spoon until it becomes smooth. Now you can throw in all the other ingredients (except the olive oil which is for frying!). Knead this together for 10 minutes with a spatula, scraping around the bowl and mixing from bottom to top. Now you need to let it rest for half an hour with a damp cloth over the top to stop it from drying out. The doughy mixture should double in size.

Now heat your olive oil over a medium flame. Once the oil is hot, use two spoons to mould a cherry tomato sized ball of dough, and scrape it into the hot oil. Fit a few in at once then take them out with a pair of tongs, drain them on some kitchen towel for a minute, then transfer them to a plate of sugar for a darn good coating.