Parafrittus

Name: Parafrittus
Prep time: 3 h 30 min
Yield: 4
Ingredients: Flour 00 335 g; Manitoba flour 335 g; Arborea UHT semi-skimmed milk 335 ml; Granulated sugar 65 g; Eggs 3; Arborea butter 65 g; Brewer’s yeast 30 g; Zest of one lemon; Zest of one orange; Juice of one orange 50 ml; Shot of Grappa 20 ml; Vanilla bean; Peanut oil 200 ml

Difficulty Easy

Preparation Time 3 h 30 min

is made with

UHT Semi-Skimmed Milk

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Description

Also known as fratti fritti, parafrittus are a typical Sardinian dessert, perfect at any moment of the day, for breakfast and as an afternoon snack.

These delicate donuts are made of a sweet-smelling, easy to prepare dough which is then fried in boiling oil to make it even tastier.

Ingredients

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Flour 00 335 g
Manitoba flour 335 g
Arborea UHT semi-skimmed milk 335 ml
Granulated sugar 65 g
Eggs 3
Arborea butter 65 g
Brewer’s yeast 30 g
Zest of one lemon
Zest of one orange
Juice of one orange 50 ml
Shot of Grappa 20 ml
Vanilla bean
Peanut oil 200 ml

Instructions

1 To prepare parafrittus, start by pouring the milk into a saucepan and warming it with the brewer’s yeast and butter.
2 In a large bowl, mix the sieved flour with the eggs, vanilla bean pulp and the lemon and orange zest. Gradually add the liquid ingredients (the milk compound, the orange juice and the grappa liquor) by adding them in turn.
3 Once you have a smooth and stretchy dough, cover it with a towel and leave it to rise in a warm room for two hours until it doubles in volume. Then remove the air from the dough with your hands. Divide it into portions of 30g each and roll them on the work surface to obtain smooth balls. Place them on a surface covered with flour, keeping them away from each other, and make a hole in the middle of each one. Sprinkle your donuts with flour, cover them with a towel or a cloth and leave them to rise again until they double in volume.
4 Carefully take your parafrittus and submerge them in the seed oil heated to a temperature of around 170°, enlarging the hole with the handle of a wooden spoon. Turn midway through cooking and fry until they are well browned.
5 Take your parafrittus out of the oil with a kitchen clamp, drain them on absorbent paper and leave them to cool. To finish, roll them in granulated sugar and serve.

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Did You Know?

The Sardinian name “
para frittus”
, literally translated into Italian, means
fried friars
. This was probably their name a long time ago, since their shape and color were reminiscent of friars.

The hole in the doughnut symbolized the clerical tonsure, while the line across the middle – the mark left by the frying oil – represented the cord that tied the monk’s habit at the waist.

These same Sardinian sweets can still be found today in Tuscany, specifically in Pisa, where they were perhaps brought during the time of the Maritime Republics. In Pisa, their name remains frati fritti (‘fried friars’).”

Para Frittus are a
traditional sweet
of the February festivities, especially prepared in the Campidano area. But they are not the only ones: another Carnival treat is
Zippulas
.

These are soft,
fluffy
, and light-as-clouds pancakes. This donut can be
fried
, but it remains dry. You can sprinkle a little bit of sugar on top of this little treat.
citrus fruits
to flavor it and plenty of
sugar
. It is recommended to serve this dish
warm
.