RECIPES
Italian doughnuts (frittole) with mascarpone
By Miele
20 minutes, plus refrigeration time
Preparation Time
40 minutes
Cooking Time
30 doughnuts
INGREDIENTS
Mascarpone
500 ml (2 cups) cream
1 tbsp (20 ml) water
½ tsp citric acid
Frittole
1 egg
1 tbsp caster sugar
½ tsp vanilla paste or extract
1 lemon, zested
1 granny smith apple, unpeeled
and grated
120 g (¾ cup) sultanas
150 g (1 cup) self-raising flour
½ tsp baking powder
Pinch salt flakes
80 ml (⅓ cup) milk
Neutral oil for frying
To serve
Sifted icing sugar, to dust
Seasonal berries, to serve, optional
Miele Accessories
METHOD
Mascarpone
- Combine all ingredients in an unperforated steam container, stir well and cover with cling wrap or foil. Place into the steam oven and Steam at 85°C for 30 minutes.
- Cover with a tea towel and refrigerate overnight.
- Pour curds into a muslin lined sieve set over a clean bowl. Strain in the fridge until the mixture separates, approximately 2 hours. Discard the whey, or use when making bread.
Frittole
- Combine the egg, sugar, vanilla and lemon zest in a large bowl, stir through the apple and sultanas.
- Sift the flour, baking powder and salt in a separate bowl and fold through the apple mixture.
- Add the milk and gently combine.
- Heat a high sided medium saucepan, with 5 cm of neutral oil on medium heat, induction setting 6, until 160°C on a food thermometer. If using TempControl heat oil on setting level 2.
- Add tablespoons of the batter into the oil, keeping them evenly spaced and not crowding the pan.
- Cook for 5 minutes, turning during cooking to enable even colour. Control the oil temperature by fluctuating between induction setting 5-7, as needed. The fritters should be a light golden colour.
- Place on paper towel to remove excess oil.
To serve
- Dust the frittole with icing sugar and serve with mascarpone and fresh berries, if desired.
Hints and tips
- Get creative and replace the sultanas with leftover ingredients, or those needing to be used up. Fruit such as peaches and apricots would work well in this recipe.
- Use the whey from the mascarpone to make bread or in fermentation.
- Reheat the doughnuts in the combi steam Pro oven on Mix & Match, Crispy Reheat setting 3.
- Store bought mascarpone can be used instead of making your own.
- These doughnuts are a family recipe from Daniel, our Culinary Expert at the Miele Experience Centre in South Melbourne. He says they are particularly delicious with an espresso!
APPLIANCE / FUNCTION
Miele
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