For Carnival, let’s prepare these delicious fried sweets, easy to make and truly indulgent, crispy on the outside and soft on the inside, the Vin Santo Doughnuts will be perfect for celebrating, and plus these doughnuts are butter-free.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival, All Seasons
Ingredients
- 4 cups all-purpose flour
- 3 eggs
- 0.5 oz fresh yeast
- 0.5 cup vin santo
- 2 tablespoons sugar
- 0.5 cup milk
- as needed vegetable oil (for frying)
- as needed granulated sugar (for garnishing)
Tools
- 1 Mixer
- 1 Work Surface
- 1 Pot
- 1 Slotted Spoon
- 1 Stove
Steps to Prepare Vin Santo Doughnuts
First, dissolve the yeast in the warm milk, not boiling, adding a tablespoon of sugar as well.
In the bowl of the stand mixer, with the dough hook attached, pour in the sifted flour, then add the milk with yeast, another tablespoon of sugar, the Vin Santo, and mix.
Add the three whole eggs and mix for at least 10 minutes, until a smooth and homogeneous dough is achieved that clings well to the hook.
Pour the dough onto a floured work surface and form a ball.
In a bowl, place the dough, cover it with plastic wrap and a clean tea towel.
Let the dough rise for at least two hours, or until it doubles in size, in the oven turned off but with the light on.
After the resting time, shape the dough into doughnuts and fry them in plenty of vegetable oil, turning them often, until they achieve a nice golden color.
Cook a few doughnuts at a time to avoid lowering the oil temperature too much: this will help the doughnuts not to absorb too much oil and remain less greasy.
Drain the Vin Santo Doughnuts with a slotted spoon or a wire skimmer, and place them on kitchen paper to absorb the excess oil.
Pass the Vin Santo Doughnuts in granulated sugar while still warm.
