Fritule (Croatian Christmas Doughnuts)

About This Recipe

Fritule are the festive doughnuts of coastal Croatia, inseparably associated with Christmas markets, Carnival season, and the scent of hot oil drifting through Dalmatian towns in winter. The batter is a simple yeast dough enriched with lemon and orange zest, rakija (fruit brandy), and plump raisins or rum-soaked prunes. They are fried until golden and puffed, then dusted lavishly with powdered sugar. 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.

Ingredients

Serves 8

• 400 gplain flour
• 7 ginstant yeast (1 sachet)
• 50 gcaster sugar
• 2 largeeggs
• 200 mlwarm milk
• 2 tbsprakija (or rum)
• Zest of 1 lemon
• Zest of 1 orange
• 100 graisins, soaked in rum for 30 min
• 1 pinchsalt
• 1 litersunflower oil for deep-frying
• 80 gpowdered sugar for dusting

Instructions

1. 1

   Make the batter

   Whisk together flour, yeast, sugar, and salt. Add eggs, warm milk, rakija, lemon zest, and orange zest. Mix to a smooth, thick batter — it should drop from a spoon but not flow freely. Fold in drained raisins.

2. 2

   Rest the batter

   Cover with a clean cloth and leave in a warm place for 45–60 minutes until the batter puffs up noticeably.

3. 3

   Heat the oil

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

4. 4

   Fry the fritule

   Using two teaspoons, drop small balls of batter (about walnut-sized) into the oil. Fry 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

   Drain and dust

   Remove with a slotted spoon onto paper towels. While still warm, dust generously with powdered sugar.

6. 6

   Serve

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

Variations

• •

  Add a tablespoon of cocoa powder to the batter for chocolate fritule.

• •

  Substitute raisins with finely chopped dried figs or prunes.

Storage

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

Frequently Asked Questions