SARDINIAN RICOTTA DOUGHNUTS, IS ZIPPULAS, soft and delicious doughnuts with ricotta dough, easy to prepare, typical Carnival sweet.
The Sardinian Zippulas, also known as Ricotta Doughnuts, are an authentic delight from the rich culinary tradition of Sardinia. These fried sweets, known for their round shape and enveloping sweetness, are a culinary masterpiece that embodies the warmth and love for good food of the island.
The preparation of the Zippulas is an art that mixes simple ingredients with mastery. The ricotta, with its creamy texture, blends with flour, sugar, and eggs to create a soft and fragrant dough. A touch of grated orange zest gives a fresh and captivating aroma.
Once the dough is formed, the Sardinian Zippulas are immersed in boiling oil until they achieve a crispy golden color. This process not only gives an irresistible texture but also fills the air with a mouth-watering aroma.
The Zippulas can be presented in different variations. A sprinkle of powdered sugar is a classic touch that enhances their sweetness. Some prefer to fill them with jam or custard, adding an extra element of delicious pleasure.
These sweets are often prepared during holidays and special occasions. Their presence at moments of celebration is a tangible sign of Sardinia’s rich culinary heritage.
Zippulas offer a complete culinary experience. They can be enjoyed as a dessert, accompanied by a coffee, or as a delightful afternoon snack. Their versatility makes them suitable for any occasion.
Join me in the kitchen today; we have the Sardinian ricotta doughnuts is zippulas.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 7 oz milk (approx.)
- 1 packet saffron
- 2 oranges
- 1 cube fresh yeast
- 1 pinch salt
- 2 eggs
- 7 oz ricotta
- 4 cups all-purpose flour
Steps
For the recipe, you can use orange juice or zest, as you prefer, but if you use the juice, put the milk and juice in a measuring jug and do not exceed 7-8 oz in total liquid.
Dissolve the yeast in the milk, also add the saffron to dissolve it.
Pour the flour in a mound on the work surface, add the eggs, salt, and ricotta, and slowly the milk with the orange juice or orange zest.
The dough is soft, almost sticky, help yourself with flour to form the ball to be left to rise covered with plastic wrap and a kitchen cloth.
After rising, take the dough and form doughnuts, about 12, poke a hole in the center of each piece and stretch with your fingers, place them on parchment paper for a second rise of about 15 minutes.
Then take the doughnuts, wetting your hands with milk, and fry in plenty of hot oil, drain on kitchen paper, and sprinkle with powdered sugar.
Bon appétit
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Sardinian Ricotta Doughnuts is Zippulas
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FAQ (Frequently Asked Questions) Sardinian Ricotta Doughnuts is Zippulas
Can I use packaged ricotta to make the Sardinian doughnuts?
Yes, you can use packaged ricotta to make the Zippulas. Make sure to choose a good quality ricotta to ensure the creamy texture and authentic taste of the sweet.
How long should I fry the Zippulas to achieve a perfect golden-brown color?
The frying time may vary, but generally, it’s enough to fry the Zippulas for 2 minutes until they reach an even golden-brown color. Watch carefully during cooking to prevent burning.
Can I prepare the Zippulas dough in advance and fry them later?
Yes, you can prepare the dough in advance and store it in the refrigerator. However, it’s advisable to fry the Zippulas shortly before serving to ensure maximum freshness and crispness.
Can I freeze the Zippulas after they are cooked?
Preferably, it’s recommended to consume the Zippulas fresh to fully enjoy their crispy texture. However, if there are leftovers, you can freeze them in a sealed container and reheat them in the oven before serving.
