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.
To prepare parafrittus, start by pouring the milk into a saucepan and warming it with the brewer’s yeast and butter.
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.
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.
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.
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.
UHT Semi-skimmed Milk
- Flour 00 500 g
- Manitoba flour 500 g
- Arborea UHT semi-skimmed milk 500 ml
- Granulated sugar 100 g
- Eggs 5
- Arborea butter 100 g
- Brewer’s yeast 50 g
- Zest of one lemon
- Zest of one orange
- Juice of one orange
- Grappa 1 shot
- Vanilla bean 1
- Peanut oil 300 ml