It’s not Carnival in my kitchen without the doughnuts!
Carnival, as you know, is the time of year when everything gets fried… castagnole, fritters… and then there’s me, who makes doughnuts every year. Since I discovered the recipe years ago on Paoletta’s blog, it has become our absolute favorite fried treat.
They are incredibly soft, and it’s a real pleasure to sink your teeth into them and get your mouth covered in sugar; we prefer to eat them without cream, so we can have a few more, but in any case, they are exceptional.
And even though you’ll find many fried desserts on the blog, trust Sabrina, make the doughnuts!
read the tips at the end of the recipe
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Energy 782.77 (Kcal)
- Carbohydrates 26.31 (g) of which sugars 5.95 (g)
- Proteins 4.29 (g)
- Fat 74.59 (g) of which saturated 9.62 (g)of which unsaturated 61.58 (g)
- Fibers 0.86 (g)
- Sodium 138.35 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The doughnuts
- 1 3/4 cups type 1 flour (or all-purpose flour)
- 1 3/4 cups Manitoba flour
- 0.35 oz fresh yeast (or 0.1 oz of dry yeast)
- 1/3 cup sugar
- 3 1/2 tbsp butter (soft)
- 1/3 cup water
- 2/3 cup milk (partially skimmed or whole)
- 1 large egg egg yolk (equivalent to 1 yolk of a medium egg)
- 1 tsp salt
- orange zest (or lemon)
- vanilla (seeds from 1/2 pod)
- 1 quart sunflower oil (or peanut oil or other)
Tools
- Deep Fryer
- Stand Mixer
- Pastry Cutter round (2.5/3 inches)
Preparation of the doughnuts
– Heat the milk with the vanilla and set aside. Make the PRE-DOUGH with 3/4 cup of flour taken from the total, 1/3 cup of water, and the yeast. Cover and let it rise for 1 hour.
– Add to the pre-dough, 2 tablespoons of flour, the yolk, and half the sugar, knead with the paddle attachment, then add milk, sugar, and flour, alternating… knead and add the salt and aromas.
– Add the butter in small pieces, a little at a time, ensuring it is well incorporated into the dough.
– Change the paddle attachment to a hook, and knead until the dough is all on the hook, then turn off the machine and let it rise covered for 2 hours.
-On a lightly floured board, deflate the dough by massaging it, stretch it out and gently take a piece of dough and bring it to the center, pressing; continue until all the edges are brought to the center of the dough and round it. Let rest for another 40’.
– Roll out the dough on the board to a height of about 0.6 inches and cut. (for the scraps, knead them again and leave them to rest for 10’ before cutting. The “shapes” need to rise for another hour.
– Heat the oil and fry a few at a time, making sure to move the pan off the heat between fryings, so as not to overheat the oil.
– Drain the doughnuts on paper towels and roll them in granulated sugar as desired
Tips:
After cutting them, if you don’t want to fry right away, the doughnuts can be frozen and defrosted about 2 hours before frying or the dough can be refrigerated for no more than 12 hours after rounding. The next morning, take out of the fridge, wait an hour, form and proceed as above.
