Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 50g |
| All-purpose flour (00) | 500g |
| Sunflower oil | 50g |
| Water | 300g |
| Lemon zest | 1 lemon |
| Dry yeast | 3g |
| Salt | A pinch |
| Sunflower oil (for frying) | 800g |
| Sugar (for dusting) | 100g |
| Sunflower oil (for greasing) | As needed |
Instructions
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Prepare the Dough: Begin by sifting the flour into the bowl of a stand mixer fitted with a dough hook. Add the sugar and dry yeast. Start mixing the ingredients together at a low speed. Gradually pour in the sunflower oil while continuing to mix, allowing it to blend smoothly into the flour mixture.
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Kneading the Dough: Once the oil has been fully incorporated, switch to a higher speed and continue kneading the dough for about 7-8 minutes. After 5 minutes of kneading, add a pinch of salt to the dough. The dough should come together around the hook and be smooth and elastic when done.
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Resting the Dough: Lightly grease your work surface and transfer the dough onto it. Work the dough briefly into a ball shape. Place the dough ball into a large bowl, cover it with plastic wrap, and let it rise in a warm place, like a turned-off oven with the light on, for about 3 hours. The dough should double in size.
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Forming the Friars: While the dough is rising, heat the sunflower oil in a large frying pan or pot over medium heat, bringing it to 170°C (340°F). Once the dough has risen, lightly grease your work surface again and oil your hands. Take approximately 90g of dough and roll it into a long, thin log. Form the log into a ring shape by pinching the ends together, creating a doughnut shape with a diameter of about 10 cm.
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Frying the Friars: Carefully drop each dough ring into the hot oil. Fry until golden brown on both sides, turning the doughnuts occasionally to ensure even cooking. This should take about 3-4 minutes per side. Remove from the oil and drain on paper towels to remove excess oil.
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Coating with Sugar: While the friars are still hot, roll them in sugar to coat evenly. The sugar will stick to the warm dough, creating a sweet, crispy exterior. Repeat this process with the remaining dough until you have 9-10 fried friars.
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Serving: Serve your freshly fried friars while still warm for the best texture and flavor. Enjoy this delightful Italian treat as a snack or dessert, perfect for sharing with family and friends.
Tips:
- If you don’t have a stand mixer, you can knead the dough by hand. It will take a little longer but will still yield delicious results.
- Make sure the oil is at the right temperature before frying. If it’s too cold, the friars will absorb too much oil; too hot, and they’ll brown too quickly on the outside while remaining raw inside.
Enjoy your crispy, sweet, and warm Frati Fritti—a heavenly Italian dessert that’s perfect for any occasion!
