Fluffy Italian Donuts

Name: Fluffy Italian Donuts
Yield: 30 servings
Cuisine: American
Ingredients: 300 grams Flour (cake flour); 2 Eggs; 75 grams Sugar; 8 grams Baking powder; 165 ml Milk; 1 dash Liqueur (less than 1 tsp -- just enough to add a bit of fragrance); 1 Vegetable oil (as needed for deep-frying)

cookpad.japan @cookpad_jp

This is one of the traditional snacks that people eat at carnivals in Italy. I reduced the amount of ingredients in the original recipe, since that version (the recipe my Italian mamma gave me) made way too many for me to finish! I also added some milk to the original recipe, to make the dough easier to handle.

The key is the oil temperature.
If the oil is too hot, the insides of the donuts will be undercooked. If it is too cool, the donuts will absorb the oil, and become too dense.
Recipe by leopardina.

cookpad.japan @cookpad_jp

The key is the oil temperature.
If the oil is too hot, the insides of the donuts will be undercooked. If it is too cool, the donuts will absorb the oil, and become too dense.
Recipe by leopardina.

Saved

Ingredients

30 servings

300 gramsFlour (cake flour)
2Eggs
75 gramsSugar
8 gramsBaking powder
165 mlMilk
1 dashLiqueur (less than 1 tsp -- just enough to add a bit of fragrance)
1Vegetable oil (as needed for deep-frying)

Saved

Steps

1

In a bowl, combine the sugar and egg. Add the sifted flour and mix some more.
2

Once the batter is incorporated, add the baking powder. Add the milk (165 ml or 150 g) in several batches, add the liqueur, and mix well.
3

If the dough from Step 2 is too thick and it is tough to whisk, add the remaining milk, a little at a time, to make it thinner.
4

The batter should be not too thick or not to thin, but needs just enough thickness as shown in this photo.
5

Form small balls using 2 small spoons, drop the batter into the heated oil at about 160-170℃ (320 to 338 Fahrenheit), and slowly deep-fly.
6

The donuts should rise and start to spin around. They will turns into round balls and float to the top.
7

Once they're a nice fox-brown, take them out of the oil and place on a rack or similar to remove any excess oil. Sprinkle on some powdered sugar, and they're done.