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Fried sweet doughnuts

anhydrous butter g 80
icing sugar g 130
salt g 6
vanillin as needed
citrus rind, grated as needed
colomba flavour  as needed
honey g 30
egg g 150
yolk g 100
fresh cream g 200
flour “0” g 1.000
yeast g 32

These are palatable and fried sweets, quick to prepare. In contrast with the bombs, for the leavening chemical yeast is used instead of the brewer’s one. In some way the dough reminds that of short pastry.
In a small mixer machine whip the softened butter with the icing sugar, add the salt, the flavour and honey, then slowly add the eggs, the fresh cream (or the milk) and lastly the sifted flour and yeast. Let the dough rest in a cool place for 10 minutes.
Then spread the dough with the help of a rolling pin, sprinkled with Manitoba flour. Make it 4mm thick, then with a plain and round 9-cm-wide colander cut out some discs and lay them over surfaces covered with a cloth and sprinkled with flour. With a smaller colander take out the inside part. Now the doughnuts are ready; after a short rest fry them and then drain on blotting paper. Finally colander sprinkle them with icing sugar.

Alessandro Forbicini


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TRADITIONALS

The pastiera according to ICIF

Puff-pastry pandoro

Fried sweet doughnuts

Grape must doughnut

Grape bread

Peeled almond pinolate

Almond biscuits and merletti

Colomba pasquale

Meliga pastries

Zurigo

Pandolce

Royal paste or almond paste

Panettone

Panone from Bologna