Sweet yeasted dough fritters

Ingredients

• 500 gplain flour
• 25 gfresh baker’s yeast
• 1 teaspoonsugar
• about 125 glukewarm milk
• about 125 glukewarm water
• 1/2 small glassliqueur, such as rum, limoncello or grappa
• 1 tablespoonextra-virgin olive oil
• 1 pinchsalt
• to tastegranulated sugar

Instructions

1. 1

   Mix the liquids

   Dissolve the yeast in a glass of lukewarm water. Pour the milk and the remaining water into a jug and stir them together.

2. 2

   Make a well

   Pile the flour on a work surface and make a well in the centre. Pour the olive oil, liqueur and teaspoon of sugar into the well.

3. 3

   Start the dough

   Add the glass of water with the yeast and begin mixing. Knead, gradually adding the rest of the liquid.

4. 4

   Add the salt

   Mix in the salt last, so it does not come into direct contact with the yeast.

5. 5

   Finish kneading

   If needed, add a little more liquid. Continue working the dough until it is soft.

6. 6

   Leave to rise

   Cover the dough and leave it in a warm place for about 1 hour.

7. 7

   Heat the oil

   After the resting time, heat plenty of oil in a frying pan. Once it is very hot, drop in spoonfuls of the mixture.

8. 8

   Fry the fritters

   Fry just a few fritters at a time so you can turn them easily. Remove them from the oil when they are puffed and evenly golden.

9. 9

   Drain the batches

   Set the fritters on kitchen paper to drain. Repeat until you have used all the mixture.

10. 10

    Coat and serve

    Once all the sweet yeasted fritters are ready, roll them in granulated sugar. Serve them warm, lukewarm or cold.

What are sweet yeasted fritters?

These are spoonfuls of soft, risen dough fried until puffed, then coated in sugar. They belong to the tradition of Italian home-made sweet fritters, where simple dough becomes a treat through frying and a sweet finish.

This version uses a dough similar to pizza dough, with milk, a little olive oil and liqueur for flavour. Its airy texture and crisp, sugary coating make it enjoyable at several serving temperatures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 13g protein, 80g carbs, 12g fat.

Most of the carbohydrates come from the flour and the sugar coating, while the flour also supplies some protein. Fat comes from the olive oil in the dough and the oil absorbed during frying; the milk contributes a little protein and fat. Balance a serving with fruit, or enjoy it after a meal that includes a source of protein.

The dough ingredients

Flour and liquid: the flour forms the structure, while the milk and water are added gradually to make a soft dough. The stated liquid amounts are approximate, so the texture is the best guide.

Yeast and flavour: fresh baker’s yeast gives the dough its rise, and the liqueur adds a fragrant note. Rum, limoncello or grappa are all suggested options.

Salt and sugar: sugar goes into the dough, while the pinch of salt is added last. Granulated sugar is reserved for coating the cooked fritters.

Build a soft dough

Dissolve the yeast in some of the lukewarm water before mixing it into the flour. Add the remaining liquid little by little rather than pouring it all in at once.

The dough should be soft, not stiff. If it needs more liquid, add it sparingly while kneading so you can stop once the texture is right.

Give the yeast time

Cover the dough and leave it somewhere warm for about 1 hour, as directed. This resting time allows it to rise before frying.

Keep the dough covered while it rests so the surface does not dry out. The recipe gives a time rather than a rise target, so check that the dough has had the full resting period before cooking.

Fry in small batches

Use plenty of hot oil and add only a few spoonfuls of mixture at a time. Small batches leave room to turn each fritter and help avoid crowding the pan.

Look for fritters that are puffed and evenly golden before lifting them out. Drain each batch on kitchen paper, then continue with the remaining mixture.

Finish and serve

Roll the fritters in granulated sugar once they are cooked. The recipe does not specify a coating quantity, so use enough to cover them to your liking.

They can be served warm, lukewarm or cold. Serve them on their own as a sweet snack, or alongside coffee or tea.

Recipe notes & tips

• Use lukewarm rather than hot water when dissolving the yeast.
• Add the liquid gradually, since the dough should be soft and the recipe allows for some variation.
• Add the salt after the yeast mixture has been worked into the dough.
• Keep the dough covered while it rests in a warm place for about 1 hour.
• Fry only a few spoonfuls at a time so the fritters are easy to turn.
• Roll the fritters in sugar after draining them on kitchen paper.

Variations

• Choose the liqueur: use rum, limoncello or grappa, as suggested in the recipe.
• Adjust the coating: use a light dusting of granulated sugar for a less sweet finish.
• Serve with coffee: offer the fritters alongside coffee as a simple sweet snack.
• Serve cold: let the cooked fritters cool before serving them.
• Serve warm: bring them to the table soon after coating for a warm, soft centre.

Common mistakes to avoid

• Adding all the liquid at once: add it gradually so you can judge when the dough is soft.
• Using hot water: use lukewarm water to dissolve the yeast.
• Adding salt too early: add it last to keep it from coming into direct contact with the yeast.
• Crowding the pan: fry a few fritters at a time so there is room to turn them.
• Removing them too soon: wait until the fritters are puffed and evenly golden.
• Skipping the draining step: place each batch on kitchen paper before coating it in sugar.

How to store

Once cool, store the fritters in an airtight container at room temperature and eat within 1–2 days for the best texture. Reheat briefly in a low oven if you want to serve them warm; the sugar coating may soften during storage.

Frequently asked questions