THE Fried facts Sardinian or ‘frati fritti’, together with zeppole, are the sweets that cannot be missed during the Sardinian Carnival. Thus, among confetti and streamers, the houses are inebriated by their perfume. They are perfect sweets to be enjoyed at different times of the day, for breakfast or as a snack: the main feature is the dough greased with lard and through a long leavening the result will be soft and tasty. It is said that the origin of their name derives from the shape that recalls the classic cleric of the friars, or from the white line that is formed during frying, which instead evokes the cordon of the friars habit. An excellent alternative are the greedy ones Fried donuts, to be served on any occasion. Fry these exquisite Sardinian Fried Facts with us and you will not regret it.

Preparation

1

Take the container of a planetary mixer, or a bowl, pour the flour, the milk and crumble the fresh brewer’s yeast into it. Begin to work the dough with the whisk making the milk absorb the flour.

2

In a separate bowl, beat the eggs; once done, add them to the dough and continue to knead until completely absorbed.

3

Add 60 g of granulated sugar to the rest of the ingredients and continue kneading.

4

When all the ingredients are well blended, add the lard or butter a little at a time into the bowl.

5

In the meantime, recover the previously washed lemon and orange zest and grate it with the help of a grater; add them to the dough.

6

At this point add the spoonful of liqueur, in this case brandy, and mix.

7

Flour a pastry board or work surface, place the dough on top, knead it with your hands for a few more seconds and roll it into a ball. Place it in a bowl, covered with cling film, and let it rise until doubled (it will take about 2 hours).

8

After the time has elapsed, turn the dough over onto the floured work surface and divide it, with the help of a knife, into pieces of about 80-100 g each. Roll up on themselves and let them rest on parchment paper.

9

Once the loaves are made, proceed to form donuts: with your fingers make a hole in their center and, making a slight pressure towards the outside, widen it slightly.

10

Proceed with this operation until all donuts are complete.

11

Let them rise again, always covered with plastic wrap, until they double (it will take another 2 hours).

12

Now we will proceed to frying: pour the sunflower oil into a saucepan and place it on the fire over medium heat. The oil will have reached temperature when, with the help of a toothpick, it will create many bubbles all around the toothpick. Dip 2/3 donuts in the pan at a time and leave them to brown on both sides for about 1 minute.

13

Drain the Sardinian fried facts, place them on a serving dish and sprinkle them with icing sugar and the remaining granulated sugar, mixed together.

Accessories

• Planetary
• Bowl
• Whip
• Grater
• Kitchen film
• Knife
• Baking paper
• Cooking pan
• Toothpick

Tips and tricks

• We advise you to pass the Sardinian fried facts in granulated sugar when they are still hot, in this way the grains will stick well to their surface; alternatively you can use icing sugar.
• As an alternative to brandy, other liqueurs such as sambuca or grappa can be used.
• We suggest you take the lard out of the refrigerator at least 15 minutes before its use so that it is more malleable. If you want to make vegetarian desserts, however, you can replace the lard with butter.
• For a light variant, instead of frying the fried facts, they can be cooked in a preheated oven for about 20 minutes at 170 ° / 180 ° C.
• Starting from this dough, for an original touch, you can recreate the famous ones Donutsthe classic American donuts by glazing donuts, instead of passing them in sugar, and decorating them with colored sugars.
• Fresh brewer’s yeast can be replaced with 2/3 grams of dry brewer’s yeast.

storage

Sardinian fried facts are to be tasted as soon as they are made; thanks to their softness, they can be stored in a jar or inside an airtight container for a maximum of 1 day.