Donut Recipe To Enjoy During Mardi Gras

Enviedeplus recommends donut recipes from all around the world for you to try out during Mardi Gras, such as fritelle from Italy.

Ingredients (serves 6 people)

  • Italy: Fritelle (sugar and raisin doughnuts)
    Frittelle are prepared during Venice carnival, which takes place in February.
    They are very popular and can be found in most pastry shops.
    Preparation: 2 hours total (Prep. 45mn, rest 1 hour, cook 20mn)
    125 ml (1/2 cup) raisins
    60 ml (1/4 cup) grappa (or rum or cognac)
    250 ml (1 cup) milk, lukewarm
    20 ml (4 teaspoons) instant yeast
    2 eggs
    45 ml (3 tablespoons) sugar
    1 pinch of salt

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  1. Italy: Fritelle (sugar and raisin doughnuts)
    The night before: combine the raisins and alcohol in a bowl and soak overnight. On the day: combine milk with yeast until it dissolves in a large bowl. Stirring with a wooden spoon, add the eggs, sugar, salt and melted butter. Blend well.

  2. Add the flour and beat vigorously until the dough becomes smooth. Stir in the raisins with the alcohol, candied fruit, pine nuts and zest, if you decided to use them. Knead the dough on a floured surface for 30 minutes until air bubbles start to form (use your mixer if you have dough hooks and mix on low speed for 15 minutes). Replace the dough in a bowl and cover with a damp cloth. Allow to rise until doubled in size (about 1 hour) in a warm room.

  3. Preheat the oil in the deep fryer to medium-high heat (190°C /375°F). Pour the sugar onto a plate. With two spoons, form small balls (about 30ml/2 tablespoons) of dough. Fry in the hot oil, a few at a time, about 2 minutes per side. Drain on paper towel and roll each fritter in the sugar. Fry the remainder of the dough the same way. Serve warm.

  4. New Orleans Carnival: King Cake (cinnamon or cream filled brioche) Combine 2 ½ cups (300g) of flour and the yeast in a mixing bowl with a fork. Heat the milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F. Pour in liquids and knead until incorporated, with a spoon or mixer with dough hooks. Add the eggs one at a time. Continue mixing until a sticky dough forms.

  5. Mix in the remaining flour little by little until dough is soft (you may have too much or too little depending on your flour quality). Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed. Knead with the mixer for eight minutes on low. If you’re using your hands, knead for about 15 minutes. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour.

  6. If the dough seems too dry, add a few drops of water and mix thoroughly. Form the dough into a ball and place it into a greased bowl. Cover with plastic wrap or a wet cloth and refrigerate for an hour.

  7. While the dough is chilling, make the cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.

  8. Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on the dough. Roll it and form a log, then give the dough a ring shape. Press the sides together so they’ll stick. Transfer the ring to a parchment-lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°F (170°C).

  9. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet. Let it cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.

  10. Icing: In a small bowl, mix powdered sugar, water and vanilla until smooth (add additional water if mixture is too thick, or powdered sugar if too thin). Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

  11. Spain: Roscos or Rosquillas (Anise doughnuts) Pre-heat the oven to 175°C (345°F) Fry the oil with the anise seeds, orange zest and half of the lemon zest. Add the cinnamon stick to the oil. Strain the oil. Add the flour to the strained oil along with the eau-de-vie, white wine, orange juice, sugar, baking powder and the rest of the lemon zest. Knead the dough and form a ball.

  12. Form the dough into donut-style circles and bake for 20 to 25 minutes.

  13. Soak some anise seeds in hot water until well infused. Dip the “roscos” in the water and coat in powdered sugar.

  14. Germany: Berliner or Pfannkuchen (donuts filled with jam) Combine yeast, milk and sugar and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the flour, salt and lemon zest. Add the yeast mixture to the flour mixture and knead either with your hands or with a mixer with dough hooks.

  15. Add the eggs and lemon juice. Mix on medium speed (or for about 15min). While mixing, add butter, cut in 4, one piece at a time. Continue to add the rest of the butter until well incorporated.

  16. Remove the dough to a lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a wet cloth, and leave in a warm place until doubled in size, about one hour.

  17. With your fist, knock down the dough and place on a lightly-floured surface. Shape the dough into a rough rectangle and place on a towel-lined baking sheet. Refrigerate until chilled, about 30 minutes.

  18. Once chilled, take out of the refrigerator and cut donuts with a 3 ½ inch round cookie cutter. Roll the scraps into a ball and repeat the cutting process. Place the baking sheet in a warm place, and let dough rise until doubled in size, about one hour.

  19. Heat vegetable oil in a Dutch oven or large stockpot until it reaches 325°F (160°C). Fry the donuts, several at a time, until deep golden brown, 2 to 3 minutes per side. Remove the donuts from oil, and roll them immediately in granulated sugar.

  20. Transfer the donuts to a paper towel-lined baking sheet. Using a knife, poke a hole in the side of each donut. Fill a pastry bag fitted with a medium round tip, and fill the donuts with jam or crème pâtissière.

  21. Serve warm, or store in an airtight container at room temperature for up 24 hours.

  22. Serve warm, or store in an airtight container at room temperature for up 24 hours.

  23. Brazil: bolinho de chuva, Rio Carnival (cinnamon doughnuts) In a deep fryer or skillet, heat several inches of vegetable oil to 360°F (about 180°C)

  24. In a small bowl, stir the cinnamon into the ½ cup of sugar and set aside. Mix the flour, salt and 3 tablespoons of the sugar in a bowl. Stir the eggs and ½ cup buttermilk in with a wooden spoon. Add more buttermilk, slowly, until the mixture has the consistency of a very thick cake batter. Stir in the baking powder.

  25. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one. Repeat but do not overcrowd the doughnuts or they will stick together.

  26. Cook the doughnuts, turning occasionally, until golden brown on all sides, then remove and place on paper towels to drain. Finally, roll them in the sugar you set aside while they are hot.

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