CARNIVAL DONUTS long and sugary, soft and simple to prepare, a delicious recipe to enjoy at breakfast or snack time.
These elongated carnival donuts are a real treat, enjoyable to eat, and delicious, loved by both adults and children, they melt in your mouth.
Very simple to prepare with dough made by hand or with a mixer, the carnival donuts are perfect to enjoy anytime, ideal for birthday parties, they can be prepared in advance and frozen.
I can’t remember the last time I went to a carnival, I’d love to go even though, with all the green passes, vaccines, and tests required these days, it’s easier to stay home and make the donuts myself.
Needless to say, they disappeared immediately, they are so good and the elongated shape makes them even more appealing, larger than the classic donuts, strictly fried and rolled in sugar.
Of course, if you want to avoid frying, you can bake them in the oven and sprinkle with granulated sugar, but I love them fried, they are so much tastier.
Follow me in the kitchen today for some carnival donuts!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours 20 Minutes
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour (I use Caputo red)
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp fresh yeast
- Half lemon zest
- 1 pinch vanillin
- 1/4 cup sugar (+ extra for coating the donuts)
- 1 egg
Steps
You can reduce the amount of yeast and extend the resting time.
Dissolve the yeast in the milk and set aside, place the flour in a bowl, add a pinch of salt, the vanillin, sugar, egg, and softened butter cut into pieces.
Add the grated zest of half a lemon and finally the milk, start kneading by hand but you can use a mixer if you prefer.
Do a couple of folds, that is, make a rectangle by hand, without using a rolling pin, bring the short side towards the center and cover with the other side, repeat, make a ball and let it rise in a bowl covered with plastic wrap in the oven off until doubled.
After the time has passed, divide the dough into 5 balls or more if you prefer, make a hole in the center with your thumbs and stretch until you get a long donut about 6 inches long.
Place them on a baking sheet lined with parchment paper and let rest for 20 minutes.
Heat the oil in the fryer or a deep pan and fry the donuts by lowering them with the paper (cut the sheet with scissors).
Cook both sides then drain on kitchen paper and roll in granulated sugar.
Bon appétit
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