← All recipes
Italian · Pastry
Frìtole Venetian Raisin Doughnuts
Soft yeasted doughnuts studded with grappa-soaked raisins, pine nuts and lemon zest, then rolled in sugar. They are a Carnival tradition and best eaten warm.
- YieldMakes about 8 large doughnuts
- Hands-on50 min
- Total3 h 10 min
- Difficulty
Ingredients
- 75 graisins
- 60 mlgrappa
- 200 gall-purpose flour, sifted
- 5 gfast-action dried yeast
- 50 ggranulated sugar, plus more for rolling
- to tastefine sea salt
- 1egg, lightly beaten
- 80 mlwhole milk, lukewarm, plus a little more if needed
- 20 gpine nuts, lightly toasted
- ½unwaxed lemon, finely grated zest
- 30 gcandied citrus peeloptional
- 750 mlsunflower oil, for frying
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.