Frittelle {Ciambelle} - Italian Doughnuts Step By Step!!
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Frittelle {Ciambelle} - Italian Doughnuts

Soft, lemon or orange flavored doughnuts that simply melt in your mouth.
Course: Dessert
Cuisine: Italian
Servings: 50 doughnuts

Ingredients

  • 2 cups milk lukewarm
  • 6 - 6 ½ cups (30 oz) flour more if needed
  • 2 eggs
  • 2 tbsp sugar
  • 4 oz butter room temperature
  • 1 tbsp active dry yeast
  • 1 lemon or orange zest only
  • Pinch of salt
  • Vegetable oil for frying
  • 1 cup sugar for dipping

Instructions

  • Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
  • In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.
    Using a dough hook attachment start to mix on low speed.
  • Slowly pour in the milk with yeast.
    Add eggs and butter cut in cubes.
  • Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
  • The dough should be soft but NOT sticky.
    NOTE: If the dough doesn’t come together or it’s too sticky add another ½ cup of flour and a few more table spoons at a time if needed.
  • Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.
    It’ll take anywhere between 1.5 to 2 hours at 75-80F and it’ll take much longer in a cooler place.
  • Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
  • Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
  • Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.
    Frittelle {Ciambelle} - Italian Doughnuts Step By Step!!
  • In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
  • But if you don’t have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
  • Once oil is heated turn the temperature on medium low to prevent oil from overheating.
  • Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they’re lightly brown on both sides discard on paper towel to absorb excess oil.
  • Dip each doughnut quickly in fine sugar.
    Serve hot, warm, cold or re-heated.