Hi everybody,
Since the beginning of January until late February in every Italian patisserie and bakery you can find lots of fried pastries.
This Sunday I decided to prepare a traditional Sardinian pastry: the “Para frittus“. They are very similar to the doughnuts, crispy on the outside and fluffy on the inside covered with granulated sugar.
The Sardinian name “Para frittus” literally means “frati fritti (fried Friars)” probably because the hole in the middle looks like the friars’ tonsure and the golden ring around the pastry (created by the oil’s level while frying) seems the white rope they wear as a belt on their tunic.
Whatever the name is, “Para frittus” are one of my favourite Carnival pastries!
Para frittus-Frati fritti
Soft Sardinian doughnuts covered with sugar
Ingredients
- plain flour: 500 grams
- medium eggs: 2
- caster sugar: 50 grams
- whole milk: 200 grams
- Brandy or Rum: 1 shot glass
- salt: 10 grams
- dry yeast: 5 gr
- unsalted butter or lard at room temperature: 50 grams
- organic orange (the grated zest): 1
- granulated sugar for the garnish (as needed)
- sunflower oil for frying (as needed)
Instructions
- Put the dry yeast into the lukewarm milk, stir well and set aside in a warm place for 10 minutes.In the meanwhile put the flour, sugar and orange zest into the food processor. Start the food processor and add the eggs slightly beaten with the salt. Slowly add also the liquor and the mix of milk and yeast until you'll have a smooth and well combined dough. Add the butter a little at a time and work the dough until the butter is incorporated.
- Transfer the dough on a lightly floured surface and knead it a little, create a ball and set it into a big bowl. Cover with cling film and let it proof overnight (or for 8 hours at least).
- After the resting time put the dough on the worktop, knead it and fold it toward the centre for a couple of time. Divide it into 10/12 little pieces and roll them into balls. Let them rise on a wooden board or on piece of parchment paper covered with some flour, cover with a tea towel and let them rise for 10 minutes. Then put a finger in the centre of each one and swirling them on the floured worktop create a hole, like a doughnut.
- Put the pastries again on the wooden board and let them rise until they duplicate their volume.
- Heat the oil and deep fry the para frittus turning them upside down a couple of time until golden brown.Drain them with a slotted spoon and immediately roll them into the granulated sugar.Serve them warm.
