FATTI FRITTI or PARA FRITTUS Sardinian recipe

INGREDIENTS

For 30 Fried Facts you need:

• 1 kg of 00 flour;
• 500 ml of warm milk;
• 120 g of granulated sugar;
• 1 cube of fresh brewer’s yeast;
• 4 whole eggs;
• 3 lemons (the zest);
• 1 orange (the zest);
• Half a sachet of baking powder;
• 1 sachet of vanilla;
• Half a teaspoon of salt to taste;
• Half a glass of typical Sardinian “Filu Ferru” brandy;
• Peanut oil for frying;
• Granulated sugar for dusting;
• 100 g of lard

STEP

1. First, grate the zest of the two untreated lemons and the orange;
2. Pour the flour into a terracotta “Civedda” bowl, a typical Sardinian container (or into a mixer with the hook), add the eggs one at a time and start working;
3. Add the grated lemon and orange zest and continue to work;
4. Take a small bowl, pour in 250 ml of warm milk (taken from the 500 dose), add the sugar and mix to dissolve;
5. Pour the milk with the dissolved sugar into the mixer, working it a little at a time;
6. Add the vanilla, the two pinches of salt and continue working with the mixer;
7. Melt the lard in the microwave and let it cool, then add it to the mixer a little at a time to mix it well with the dough;
8. Add half a sachet of baking powder and the brandy (a little at a time) to the mixture and mix well;
9. Pour the remaining 250 ml of lukewarm milk into a small bowl, add the crumbled brewer’s yeast and dissolve with a spoon;
10. Once the brewer’s yeast has been dissolved well in the warm milk, add it to the mixture little by little and work it with the mixer for 15 minutes. The mixture should be a little sticky;
11. After that (if you worked with the mixer) transfer the dough into the terracotta container, cover with cling film, then with a woollen cloth and leave to rise in a warm place (I did it in the oven with the light on until it doubles in volume (2 hours);
12. Take a plate, pour some flour on it and flour your hands;
13. Take the dough and remove the film;
14. Using a spoon, take a little dough (the amount depends on how big you want the donuts) put it on the plate with the flour inside (since it is sticky, the flour helps us to handle the dough well) and form the donuts;
15. Place the donuts on a baking tray (lined with a cotton cloth sprinkled with flour), cover with a cloth and leave to rise for 1 hour in a warm place;
16. Pour the peanut oil into a pan (abundant) with the zest of 1 lemon (for flavouring) and bring to temperature;
17. Take our well-leavened donuts;
18. Once the oil has reached temperature (around 160 degrees) remove the lemon zest and begin frying our donuts;
19. Fry three donuts at a time, on both sides, forming the classic white line (the so-called “Friar’s Cord”);
20. After that, drain them on a plate lined with baking paper and while they are still hot, place our donuts on a plate filled with granulated sugar, making it stick to the donuts;
21. Transfer our Fried Fatti or Parafrittus onto a nice tray and we can finally enjoy!!
22. Very soft and really proud and satisfied with the result obtained!