The Carnival Doughnuts are a traditional sweet typical of many Italian regions, but the Milanese version is undoubtedly one of the most well-known. These fried sweets, prepared with choux pastry and sprinkled with powdered sugar, are truly a delight during the Ambrosian Carnival. Their origin is rooted in ancient customs of preparing fried sweets for popular festivals, particularly to celebrate the arrival of Carnival, a period of abundance before the restrictions of Lent. Over the years, the doughnuts have become a symbol of this festivity, which in Milan extends until Ash Wednesday.
- Difficulty: Easy
- Cost: Very cheap
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2 cups All-purpose flour
- 5 tbsps Butter
- 1/4 cup Sugar
- 4 Eggs
- 1 1/4 cups Water
- 1 pinch Salt
- Lemon
- Oil (for frying, vegetable or peanut)
- Powdered sugar (for garnish)
Preparation
Place a pot on the stove with 1 1/4 cups of water, 5 tbsps of butter, and a pinch of salt.
Bring to a boil and let the butter melt.
Once boiling, remove the pot from the heat and add all the flour (2 cups) at once. Stir immediately with a wooden spoon until a dough ball forms.Put the dough back on the stove and stir while cooking until a white film forms at the bottom of the pot. At this point, the dough is ready.
Set it aside and let it cool completely at room temperature.Once the dough has cooled, add one egg at a time, mixing with a whisk until fully absorbed.
Then add 1/4 cup of sugar and the grated zest of an untreated lemon. (If you prefer, you can use a stand mixer with the paddle attachment to mix).
Heat plenty of oil (vegetable or peanut) in a frying pan.
With the help of two spoons, form dough balls about 3/4 inch in size and drop them into the hot oil.
Fry them until they open or burst. During cooking, you’ll see that the cooked part will be dark and the part that’s breaking will be light.
Drain the doughnuts from the oil and place them on a tray lined with paper towels to remove excess oil.
Continue frying the rest of the dough.
Once ready, sprinkle the doughnuts with powdered sugar and serve hot.
Notes
Filling Variations: If you want to make the doughnuts even more delicious, you can add a teaspoon of vanilla or cinnamon to the dough for a spicier aroma. Some prefer to fill the doughnuts with custard or jam before frying them, but the classic method without filling remains a great success.
Dough Consistency: If the dough is too dense after adding the eggs, you can add a little water, but be careful not to overdo it. The dough should remain firm enough to easily form balls.
Advice
Frying: For even frying, make sure the oil is hot enough (about 340°F) before submerging the doughnuts. You can test with a small piece of dough: if it sizzles immediately and rises to the surface, the oil is ready.
Don’t Overcrowd the Pan: Fry a few doughnuts at a time to prevent the oil temperature from dropping too much. This way, you’ll get well-puffed and crispy doughnuts.
Extra Flavor: If you like the idea of giving your doughnuts a fresh twist, try adding the grated zest of an orange, which pairs perfectly with the fried sweet.
Storage
Carnival doughnuts are best consumed fresh, but you can store them for 1-2 days in an airtight container. Keep them away from humidity to avoid them becoming too soft.
If you want to store them for longer, you can freeze them after frying. Just let them cool on a tray, then transfer them to a freezer bag.
When needed, defrost them at room temperature and reheat in the oven for a few minutes to restore their crispness.
FAQ – carnival doughnuts
Can I prepare the dough in advance?
Yes, you can prepare the dough in advance, but it’s advisable to do so only until the point where you add the eggs. Store the dough covered in the refrigerator for up to 24 hours and then proceed with frying.
How can I prevent the doughnuts from absorbing too much oil?
Ensure the oil is at the right temperature (340°F). If the oil is too cold, the doughnuts will absorb more oil. Also, after frying, drain them well and place them on paper towels to remove excess oil.
Which type of oil is best for frying doughnuts?
Sunflower oil or peanut oil are excellent for frying doughnuts, as they have high smoke points and do not alter the taste of the sweet.
Can the doughnuts be filled?
Absolutely! You can fill them with custard, jam, or even Nutella, but remember that filling the doughnuts may make them more delicate and difficult to fry.
What to do if the dough is too dense or too liquid?
If the dough is too dense, add a tablespoon of water at a time until reaching the desired consistency. If it is too liquid, you can add a bit more flour, but in moderation to not compromise the doughnuts’ consistency.
