To prepare the Fried Fats , follow these steps carefully:
Ingredients
- 10 g of fresh brewer’s yeast
- 100 ml of warm milk
- 95 g of flour (for the yeast)
- 4 eggs
- 100 g of sugar
- 100 g of softened lard
- Grated zest of 2 oranges
- Juice of 1 orange
- 500 g flour (for the dough)
- A small glass of brandy (or grappa)
- Peanut oil for frying
- Granulated sugar for finishing
Instructions
Preparation of the yeast:
- Dissolve 10 g of fresh brewer’s yeast in 100 ml of lukewarm milk.
- Add 95 g of flour and mix until the mixture is smooth.
- Cover and let sit for about 30 minutes, until bubbles form on the surface.
Dough preparation:
4. In a large bowl, combine the yeast with 4 eggs, 100 g of sugar, 100 g of softened lard, the grated zest of 2 oranges and the juice of 1 orange.
5. Gradually add 500 g of flour and knead until the mixture is smooth and elastic.
6. Add a small glass of brandy (or grappa) and continue to work the dough.
Rising:
7. Cover the dough with a damp cloth and leave it to rise in a warm place for about 2 hours, or until doubled in volume.
Shaping the donuts:
8. Roll out the dough on a floured surface until it is about 1 cm thick.
9. Use a pastry cutter to cut out discs and make a hole in the center to obtain the donut shape.
10. Place the donuts on a floured baking sheet, cover them and let them rise for another hour.
Frying:
11. Heat a generous amount of peanut oil in a deep frying pan until it reaches about 170°C.
12. Fry the donuts a few at a time, browning them evenly on both sides.
13. Drain them on absorbent paper to remove excess oil.
Finishing:
14. While still warm, roll the donuts in granulated sugar to coat them completely.
Notes
- Make sure the milk is lukewarm and not hot so as not to compromise the action of the yeast.
- While frying, keep the oil temperature constant to prevent the donuts from darkening too much on the outside while remaining raw on the inside.
- For an aromatic variation, you can add a pinch of vanilla to the mixture.
