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Desserts

Parafrittus, Traditional Sardinian Carnival Doughnuts (Frati Fritti)

Parafrittus, also known as Frati Fritti or Para Frittus, are traditional Sardinian Carnival doughnuts. These sweet treats have been a distinctive part of Sardinian Carnival celebrations for generations.
Recipe Parafrittus, Traditional Sardinian Carnival Doughnuts (Frati Fritti)
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 10 minutes
  • Servings for 15 donuts

Frati Fritti or Parafrittus are delicious doughnuts typical of Sardinia, traditionally prepared during the Sardinian Carnival. These special Carnival sweets derive their name from their characteristic shape, which resembles both the hole and the light stripe dividing the two sides of a friar’s tonsure, called Para in Sardinian, hence the name Para Frittus, later Italianized to Frati Fritti.

The Recipe for Frati Fritti, like all leavened recipes, requires some time for double rising, but believe us, the wait will be truly worth it. For perfect Original Parafrittus, it is crucial to pay attention to the cooking process; you should brown the doughnuts on both sides while trying to preserve the lighter line that will form.

To strictly follow the Original Recipe of Parafrittus, it is important to use Acquavite, a grape distillate typical of Sardinia that will give Frati Fritti an unmistakable aroma and taste.

Ingredients for 15 donuts

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Method

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  1. To prepare Italian Doughnuts (Frati Fritti), put the eggs and sugar in the bowl of a stand mixer and beat well with the whisk attachment. Wash the orange and lemon, grate their zest and add it to the egg and sugar mixture while continuing to mix.
  2. Without stopping the whisk, incorporate the juice of half an orange. Once it’s well blended into the mixture, stop and replace the whisk with the dough hook attachment.
  3. Dissolve the fresh yeast in lukewarm milk. Pour half of the flour into the bowl while running the dough hook at medium-low speed, add the milk with dissolved yeast, then the remaining flour, and finally the lard.
  4. Now add the tablespoons of Acquavite (Italian brandy) and continue kneading for 15-20 minutes or until you obtain a well-developed dough. It should feel slightly sticky to the touch. Cover with plastic wrap and let it rise for 2 hours in the turned-off oven with just the light on.
  5. When the dough has doubled in volume, start shaping the doughnuts: lightly flour your hands, take some dough and form small balls, flatten them into discs about 1.5-2 cm thick, and using a round cutter, make a hole in the center approximately 1.5-2 cm in diameter.
  6. Place the doughnuts on a floured work surface and once you’ve used all the dough, cover them with a cotton cloth and let them rise again for 1-2 hours.
  7. When the doughnuts have doubled in size, start frying them a few at a time in plenty of hot vegetable oil (170°C/338°F), making sure to brown them well on both sides.
  8. While the doughnuts are still warm, roll them well in a bowl of granulated sugar, and your Frati Fritti (Italian Doughnuts) are ready to be enjoyed. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a flavor variation, you can enhance your Frati Fritti by adding a touch of vanilla extract to the dough.

Tips

Pay close attention while cooking these traditional Sardinian donuts (‘Frati Fritti’). It’s crucial to maintain the lighter-colored line that forms between the two sides – this is the distinctive characteristic of authentic Sardinian Frati Fritti.

Storage

These Sardinian donuts can be stored in an airtight container or box for up to 2 days without any issues, though they’re so delicious they rarely last that long!

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