Frati Fritti Recipe

Instructions

1. 1

   Cream the softened butter with the sugar, vanilla seeds, and lemon zest until the mixture is smooth and pale. Add the eggs one at a time, mixing each one in fully before adding the next.

   Tip: Take the butter out of the fridge at least 30 minutes ahead. It should be soft enough to spread but not melted or greasy.
2. 2

   Dissolve the fresh yeast in a small splash of the warm milk. Add this to the butter mixture along with the baking powder and about a third of the flour. Mix, then add more warm milk a little at a time, alternating with the remaining flour. Halfway through, pour in the limoncello. Knead until the dough is soft, smooth, and slightly tacky but not sticky.

   Tip: The milk should be warm, not hot — around 35 C. Too hot and it kills the yeast. Too cold and the dough will not rise.
3. 3

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and leave to rise in a warm place for about 1 hour, or until doubled in volume.

4. 4

   Punch down the dough and divide it into 20 equal pieces. Roll each piece into a ball, flatten it slightly, and poke a hole through the center with your finger. Stretch the hole gently to form a ring. Place each ring on a floured sheet of parchment paper, cover with a clean cloth, and leave to rise again for about 1 hour until doubled.

   Tip: Do not skip the second rise. It relaxes the gluten and gives the doughnuts their soft, airy texture.
5. 5

   Heat the oil to 160-170 C. Fry the doughnuts two at a time, turning them with a wooden stick or chopstick to keep them round and prevent them from touching. Fry until golden on both sides, about 2-3 minutes total. Lift out with a slotted spoon, drain briefly on paper towels, then roll immediately in granulated sugar on both sides.

   Tip: If the oil is too hot the outside burns before the inside cooks through. If it is too cool the doughnuts absorb too much oil and become greasy. A thermometer is worth using.