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Tortelli di Carnevale (Italian Carnival Doughnuts)
Tortelli di Carnevale are light and fluffy fried dough balls coated in sugar.These traditional Italian Carnival doughnuts go by different names depending on the region: in Milan and central Italy, they’re called Tortelli, in Emilia-Romagna and Friuli Venezia Giulia, they’re known as Castagnole, while in Venice, they’re called Frìtole (Frittelle).
Ingredients
- 150 g flour - 1 cup
- 90 g unsalted butter - ~3 oz
- 250 ml water -1 cup
- ½ teaspoon salt
- 5 eggs at room temperature
- 1 lemon zest
- 1 liter vegetable oil - ~4 cups, for frying
- 150 g granulated sugar - ¾ cup, for coating
Instructions
Make the Dough
- Pour the water, butter, and salt into a high-sided saucepan. Turn on the heat and bring to a boil.
- As soon as it starts boiling, remove the saucepan from the heat and add all the flour at once. Stir quickly and vigorously until the ingredients are well combined.
- When the mixture is smooth and even, return the saucepan to low heat. Stir for a few minutes until the bottom of the pan turns slightly white—this step helps dry the dough. The dough should come together in a compact, soft, and smooth ball.
- Transfer the dough to a bowl and let it cool slightly. Then, using an electric mixer, beat the dough while adding the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This step is crucial for the success of the Tortelli di Carnevale.
- Add the grated lemon zest and continue mixing until the dough is smooth and well combined.
Fry the Tortelli
- Heat the oil in a deep frying pan until it reaches 170°C (340°F). Use a kitchen thermometer to maintain a steady temperature. If you don’t have one, drop a small piece of dough into the oil—if bubbles form around it, the oil is ready.
- Using two teaspoons, scoop a small amount of dough with one spoon and use the other to slide it into the hot oil.
- Fry about 5-6 Tortelli at a time, turning them often until they are golden brown (about 3-4 minutes). Keep the oil temperature constant—if it’s too hot, the Tortelli will brown too quickly outside while staying raw inside.
- Once ready, remove them with a slotted spoon and place them on paper towels to drain excess oil.
- While they are still warm, roll the Tortelli in granulated sugar so it sticks well.
Fill the Tortelli
- Once the Tortelli have cooled, use a pastry syringe or piping bag filled with Italian Pastry Cream. Make a small hole in each Tortello and gently fill it. Be careful, as they are very delicate and light.
- Place the filled Tortelli di Carnevale on a serving dish and enjoy them with family and friends!
Nutrition
Serving: 100gCalories: 264kcalCarbohydrates: 34gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 126mgSodium: 188mgPotassium: 80mgFiber: 1gSugar: 19gVitamin A: 433IUVitamin C: 7mgCalcium: 26mgIron: 1mg
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