Carnival Doughnuts
- Vegetarian
- Energy Kcal 291
- Carbohydrates g 37.1
- of which sugars g 14.3
- Protein g 5.5
- Fats g 13.4
- of which saturated fat g 3.87
- Fiber g 1.1
- Cholesterol mg 74
- Sodium mg 65
- Difficulty: Average
- Prep time: 30 min
- Cook time: 10 min
- Makes: 20 pieces
- Cost: Low
- Note + the rising time of the dough
PRESENTATION
Carnival donuts, or le ciambelline di Carnevale, are like the heart of Italian Carnival celebrations. These aren't your regular donuts. Nope, they're super special. With a soft, fluffy center and perfectly golden outside, they are a total favorite during this festive time. I mean, who can resist that? You find these festival donuts all over Italy, simply dusted with powdered sugar, letting their natural flavors really really shine.
These donuts just capture the essence of Carnival, transporting you straight to those lively street parades and bright colors. You know what I mean? Throughout Italy, Carnival’s that time to pause, enjoy, and indulge in fair donuts and other treats.
These tender fried dough rings totally symbolize the season's spirit. And listen, they let everyone savor a bit of indulgence before Lent kicks in. While some regions add a hint of lemon zest—super tasty, by the way—others keep it classic, focusing on the crispy exterior and moist interior.
Homemade carnival donuts? Yeah, they vanish quickly. The kitchen fills with that hard-to-resist aroma of fresh dough. It’s magical. After the last donut’s devoured, people just can’t stop talking about how delicious they were. Seriously, so so good. This easy carnival donut recipe is all about bringing people together. It highlights what Italian food is about—good company, good times, and simple, comforting sweets.
Each batch offers a taste of tradition and the lively spirit of Italy's biggest winter festival, all dusted with powdered sugar and joy. Whether you're at a family gathering or a friendly get-together, these donuts make the moment memorable. They capture the heart of Italian culture and its rich culinary heritage. So go on, take a bite, and let Italy’s Carnival season flavors whisk you away to happiness and celebration. Seriously, cannot go wrong.
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INGREDIENTS
- Ingredients for the Starter
- Type 00 flour ¾ cup (100 g)
- Malt 1 tsp
- Milk 0.3 cup (60 ml)
- Fresh brewer's yeast 0.4 oz (12 g)
- for the dough of 20-25 doughnuts
- Type 00 flour 4 cups (500 g)
- Eggs 6 - medium
- Sugar 1 cup (200 g)
- Butter 7 tbsp (100 g)
- Salt 1 pinch
- Lemon peel 1
- Orange peel 1
- Vanilla bean 1
- For Sprinkling
- Powdered sugar to taste
- For Frying
- Vegetable oil to taste
How to prepare Carnival Doughnuts
To make the fried Carnival doughnuts, start by preparing the starter: crumble the brewer's yeast in a small bowl, add the warm milk and the malt (or sugar as a substitute) 1, then stir to dissolve everything. Add the flour 2 and knead the ingredients until you get a soft and homogeneous mixture, which we will let rise 3 in a bowl covered with plastic wrap inside the oven turned off but with the light on (or in a warm place) for about 30-50 minutes.
Meanwhile, in the bowl of a stand mixer (or a regular bowl if working by hand) with the paddle attachment, put the flour, eggs 4, salt, sugar, the grated zest of 1 lemon and 1 orange, the seeds from the vanilla pod, and knead for a few minutes until you get an elastic and homogeneous mixture. Remove the paddle from the stand mixer and attach the dough hook, then also add the starter, which will have doubled in volume 5, and knead to mix well 6.
Add, little by little, small pieces of softened butter 7 at room temperature and work the dough until all the butter is absorbed. Place the obtained mixture in a bowl covered with plastic wrap in the turned-off oven 8 but with the light on and let the dough rise for three hours (it should at least double in volume) 9. After the indicated time, roll out the dough on a floured pastry board without kneading it too much and roll out the dough to a thickness of about 0.4 inches.
Use a cookie cutter to cut circles 10 about 3 inches in diameter and punch the center with another smaller cookie cutter (about 1 inch in diameter). Place the obtained doughnuts on large trays lined with parchment paper 11 and let them rise for about 30 minutes (still in the turned-off oven). Then fry the doughnuts in hot oil 12 at 320-340°F and then drain them on paper towels, then sprinkle them with vanilla powdered sugar or granulated sugar. Do not throw away the scraps of dough from the doughnuts, but fry them too! The fried Carnival doughnuts are ready to be enjoyed!