Recipe for Impasto delle Ciambelle Fritte (Fried Ring Doughnuts)

Ciambelle Fritte, or fried ring doughnuts, are a beloved Italian treat, especially popular during festive seasons like Carnevale. Originating from Southern Italy, these doughnuts are cherished for their soft, fluffy texture and sweet, sugary coating. In this guide, I’ll walk you through the process of making these delightful treats from scratch, sharing tips and variations to suit different dietary needs.

Notes:

• Ensure the oil temperature remains consistent during frying to achieve even cooking.

These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to two days.

Ingredients:

• 500g all-purpose flour
• 100g sugar
• 2 large eggs
• 250ml whole milk, lukewarm
• 50g unsalted butter, melted
• 7g active dry yeast
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt
• Vegetable oil for frying
• Powdered sugar for dusting
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Instructions:

1. Activate the Yeast:
   • In a small bowl, dissolve the active dry yeast in lukewarm milk with a teaspoon of sugar. Let it sit for about 5 minutes until it becomes frothy.
2. Prepare the Dough:
   • In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
   • Create a well in the center and add the eggs, melted butter, vanilla extract, lemon zest, and the activated yeast mixture.
   • Mix until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
3. First Rise:
   • Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
4. Shape the Doughnuts:
   • Punch down the dough to release air bubbles.
   • Divide the dough into 20 equal portions (approximately 55g each).
   • Roll each portion into a ball, then use your finger to create a hole in the center, stretching it into a ring shape.
   • Place each shaped doughnut on a piece of parchment paper dusted with flour.
5. Second Rise:
   • Cover the doughnuts and let them rise for an additional 30-45 minutes, or until puffed up.
6. Fry the Doughnuts:
   • In a deep frying pan or pot, heat vegetable oil to 180°C (350°F).
   • Carefully lower the doughnuts into the hot oil, frying in batches to avoid overcrowding.
   • Fry for about 2-3 minutes on each side, or until golden brown.
   • Use a slotted spoon to remove the doughnuts and drain them on paper towels.
7. Coat with Sugar:
   • While still warm, dust the doughnuts generously with powdered sugar.

Variations and Tips:

• Flavor Additions: For a twist, you can add a teaspoon of cinnamon or nutmeg to the dough for a spiced flavor.
• Dairy-Free Option: Substitute the whole milk with almond or oat milk and use a plant-based butter alternative.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for structure.
• Baked Option: If you prefer a lighter version, you can bake the doughnuts at 180°C (350°F) for about 15-20 minutes, or until golden brown.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Ciambelle Fritte (Fried Ring Doughnuts) now.

Preparation Time:

• Active: 30 minutes
• Rising Time: 2 hours
• Frying Time: 15 minutes

Total Time: Approximately 2 hours and 45 minutes

Difficulty Level: Moderate

Servings: 20 doughnuts

Calories per Serving: Approximately 150-200 kcal (calories may vary based on size and ingredients)

Cost of Ingredients: Moderate; most ingredients are pantry staples

Cuisine: Italian

Course: Dessert or Breakfast

Equipment Needed:

• Mixing bowls
• Measuring cups and spoons
• Deep frying pan or pot
• Slotted spoon
• Paper towels
• Parchment paper
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto delle Ciambelle Fritte (Fried Ring Doughnuts) now.

Nutritional Information per Serving: