Business Private

Sweet Carnival Fritters

Total time
45 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
15 Minutes
Rest time
13 Hours


Ingredients for 14 fritters

For the dough
520 g Soft wheat flour no. 4 type 00
40 g EVA - lievito madre natural yeast bio
70 g Sugar
300 g Warm milk
3 g Salt
2 Egg yolk
45 g Butter cubes (soft)
For the glaze and decoration
320 g Icing sugar
60 ml Milk
q.s. Food colouring (optional)
q.s. Coloured sugar pearls (optional)
1 l Oil for frying


  1. For the dough
    Place the flour together with the EVA natural yeast, sugar and warm milk in the planetary mixer bowl. Start the mixer and add the salt. Knead for a couple of minutes and add the egg yolks. When you have obtained a smooth and consistent dough, add the cubes of soft butter and continue kneading until the dough is stiff, i.e. it comes away from the bottom and edge of the bowl and is twisted around the dough hook. This will take approx. 20 minutes in total. Form into a ball, put back into the bowl, cover with clingfilm and leave to rise in a warm place (27°C), for 10-12 hours.
  2. When the dough has doubled in volume, flatten it then roll it out with a rolling pin on a lightly floured surface to a rectangle shape measuring approx. 25 cm x 16 cm. Cut the rectangle in half length-wise to obtain two strips of dough of approx. 25 cm x 8 cm. Then cut each strip of dough into 7 rectangles of approx. 3.5 cm x 8 cm. Cut a slit in the middle of each rectangle, again length-ways, leaving approx. 1.5 cm on the edges. Take a rectangle of dough in your hand and pass one end through the slit twice, to obtain a twisted effect. Place on a baking tray lined with baking paper. Proceed in the same way for the remaining dough. Cover the dough pieces with foil and leave to rise for another hour or so, in a warm place.
  3. Finishing
    Once the resting time has elapsed, heat the oil in a large, high-sided pan suitable for frying. When the oil reaches a temperature of 160-165°C, immerse 3-4 fritters at a time (depending on the capaci-ty of the pan), cover with a lid and fry for approx. 2 minutes on a medium-low heat. Then turn the fritters over and finish cooking for a further 1-2 minutes, without the lid, until golden brown.
  4. Remove the fritters from the oil with the help of a slotted spoon and place them on kitchen paper to soak up the excess oil.
  5. When you have fried all the fritters, leave them to cool. Once cooled, proceed with the glazing.
  6. Mix the icing sugar with the milk in a bowl. If you want fritters with coloured icing, place 1-2 table-spoons of icing in another small bowl or even 2 small bowls, depending on how many colours you want and add a little food colouring to these.
  7. Dip the fritters one by one into the white icing (on one side only), let them drip for a few moments and place them on a griddle. Then add the coloured icing with the help of a spoon, decorate as de-sired and then finish with any coloured sugar pearls.

In collaboration with @passionecooking

Farina di grano tenero nr. 4 tipo 0 Bio
La farina di grano tenero biologica tipo 0 nr. 4 del Molino Merano è una farina che si presta a molti usi diversi! Viene utilizzata in cucina per la produzione di impasti lievitati, brioche, pizza, focaccia, pane ed è adatto per tempi di lievitazione da 8 a 16 ore. È prodotta a partire da chicci di grano selezionati provenienti da coltivazioni biologiche certificate.

5000 g