Italian · Dessert
Sweet Fried Dough Rings
A classic Italian-style fried dough ring, bound with egg and milk, fragrant with lemon zest and vanilla, fried to a deep golden crust and tossed warm in cinnamon sugar.
$0
12 minsPrep
6 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
385Calories
5gProtein
24.1gFat
37.4gCarbs
11.8gSugar
1.2gFiber
392mgSodium
45mgChol
3.5gSat Fat
70mgPotassium
34mgCalcium
1.7mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Espresso
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the flour, sugar, baking powder and salt together in a bowl.
2
In a separate bowl, beat the egg with the milk, melted butter, lemon zest and vanilla extract until smooth.
3
Pour the wet mixture into the dry ingredients and stir just until a thick, smooth batter forms; do not overmix.
4
Heat the vegetable oil in a deep fry pan to 175°C (350°F), using a thermometer to monitor the temperature.
5
Spoon or pipe the batter into rings directly into the hot oil, frying 2 at a time so the pan is not crowded.
6
Fry for about 90 seconds per side, turning once, until deep golden brown and cooked through.
7
Lift the donuts out with a slotted spoon and drain briefly on a wire rack.
8
While still warm, toss the donuts in the cinnamon-sugar mixture to coat evenly.
9
Serve immediately while warm and fragrant.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 65g65g All Purpose Flour
- 12g12g Sugar White
- 3g3g Baking Powder
- 1g1g Salt
- 20g20g Egg, beaten
- 22g22g Whole Milk
- 6g6g Butter, melted
- 2g2g Lemon, zested
- 2g2g Vanilla Extract
- 500g500g Vegetable Oil, for frying, partial_absorption, fats
- 10g10g Sugar White, for coating, 1
- 1g1g Cinnamon Ground, for coating, 1
