Fritole: Fruity, Boozy Italian Vegan Doughnuts
Mini Italian Carnival doughnuts made vegan with a flax egg, studded with grated apple, orange zest and brandy-soaked raisins.
⏱️ Prep: 20 min🍳 Cook: 40 min🍽️ Makes 36
Ingredients
| 1½ cup | 360 ml | all-purpose flour |
| ½ cup | 120 ml | sugar |
| 1 | flax egg (1 tbsp ground flax + 3 tbsp water) | |
| 1 tbsp | 15 ml | active dry yeast |
| 1 cup | 240 ml | warm water or vanilla almond milk |
| ½ cup | 120 ml | brandy-soaked raisins |
| 2 tbsp | 30 ml | grappa |
| 1 | apple, grated | |
| 1 | orange zest | |
| a pinch | salt | |
| — | oil, for frying | |
| — | powdered sugar, to serve |
Instructions
- Start by proofing the yeast: in a small bowl combine the yeast, sugar and warm water, stir and set aside.
- In a large bowl whisk together the flour, sugar and salt.
- Add the grated apple, orange zest and raisins and stir until they are dusted with flour.
- Add the flax egg, grappa and yeast-water and stir together.
- Cover with a tea towel and allow the runny dough to rise for at least an hour in a warm place (warmth speeds up the activation).
- Line a plate or box with paper towels to collect the excess oil.
- Heat a generous amount of oil, at least 2 inches deep, in a wok or frying pan (or a deep fryer if you have one) and drop in a teaspoon of dough.
- Fry until golden-brown, flipping if you have to.
- Drain on paper towels to cool and serve with a dusting of powdered sugar. These will keep for up to 5 days, covered.