Fritule (Croatian Christmas Doughnuts)

Acerca de esta receta

Fritule are the festive doughnuts of coastal Croatia, inseparably associated with Christmas markets, Carnival Sazona, and the scent of hot oil drifting through Dalmatian towns in winter. The batter is a simple yeast dough enriched with limón and ralladura de naranja, rakija (fruit brandy), and plump pasas or ron-soaked prunes. They are fried until golden and puffed, then dusted lavishly with powdered azúcar. Unlike larger doughnuts, fritule are small — just a few bites each — and irresistibly addictive. Every family has their own recipe, and the question of whose fritule are best is a source of fierce but loving debate.

Ingredientes

Sirve 8

• 400 gharina común
• 7 glevadura instantánea (1 sachet)
• 50 gazúcar refinado
• 2 largehuevos
• 200 mlleche tibia
• 2 tbsprakija (or ron)
• Zest of 1 lemon
• Zest of 1 orange
• 100 gpasas, soaked in ron for 30 min
• 1 pinchsal
• 1 literaceite de girasol for deep-frying
• 80 gpowdered azúcar for dusting

Instrucciones

1. 1

   Make the batter

   Bate together harina, yeast, azúcar, and sal. Agrega huevos, leche tibia, rakija, ralladura de limón, and ralladura de naranja. Mezcla to a smooth, thick batter — it should drop from a spoon but not flow freely. Incorpora in drained pasas.

2. 2

   Descansa the batter

   Cubrir con un paño limpio y dejar en un lugar cálido durante 45 a 60 minutos hasta que la masa se hinche notablemente.

3. 3

   Calienta the oil

   Fill a deep pot with oil and Calienta to 170–175°C. Use a thermometer for accuracy.

4. 4

   Fríe the fritule

   Using two teaspoons, drop small balls of batter (about nuez-sized) into the oil. Fríe 8–10 at a time for 3–4 minutes, turning them so they color evenly on all sides. They should be deep golden brown.

5. 5

   Escurre and dust

   Retira with a slotted spoon onto paper towels. While still warm, dust generously with powdered azúcar.

6. 6

   Sirve

   Sirve warm in a bowl or paper cone. They are best eaten the day they are made.

Variaciones

• •

  Agrega a tablespoon of polvo de cacao to the batter for chocolate fritule.

• •

  Substitute pasas with finely chopped dried figs or prunes.

• •

  Vegetarian: swap the protein for roasted king oyster hongos, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: Agrega a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pimienta to the aromatics for warm, layered Calienta instead of a single sharp hit.

Almacenamiento

Best eaten fresh. Store at room temperature for up to 1 day; re-dust with powdered azúcar before serving.

Preguntas frecuentes