sugar 50 g
Table salt 10 g
Baker’s yeast 25 g
Milk 250 ml
Butter 100 g
Grated rind of two lemons
Manitoba flour 500 g
Vanilla pod 1
Peanut oil To taste
Caster sugar To taste

Take the butter out of the fridge and let it soften at room temperature.

Pour the room temperature milk into a container, dissolve the salt and sugar in it then add the grated rind of the 2 lemons.

Pour the milk mixture into a planetary mixer fitted with a dough hook (or into a large bowl if working the dough by hand); add the vanilla seeds and 1/3 of the flour, mix well to a fluid batter and then add the crumbled baking powder. Knead for a few more minutes, then add the remaining flour a little at a time, continue to knead until soft and elastic, then add the softened butter and knead again until soft and elastic.

Grease both the palms of your hands with seed oil (preferably peanut oil) and the inside of a fairly large bowl. Place the dough in the bowl and lightly brush the surface with peanut oil; let it rise for about 1 hour and a half in a draught-free spot and away from any direct sources of heat which could soften the butter contained in the dough: expect the dough to double in size.

Moisten a clean kitchen towel and lay it over the pancake batter to stop the surface from crusting over. When the pancake batter has doubled in size, transfer it to a flat surface and roll it into a long rope. Cut the rope into pieces weighing about 100-110 g and form them into balls by placing the balls on a pastry board and pressing down on them with the palm of your hand.
Place the balls on a clean, dry cloth, spaced at least 2-3 cm apart; cover them with another cloth and leave them to rise a second time for about 20 minutes. After 20 minutes, widen the balls of dough with your hands to make them flat and circular (to a diameter of about 20 cm), making the centre of the fritter very thin (almost transparent) and leaving the edges a little thicker.
Put some seed oil (peanut oil recommended) on the stove to heat: the oil for frying pancakes must be hot but not boiling (about 170°); test this by throwing in a small piece of dough: if it turns slowly golden, the oil is ready.

If it colours too quickly, the oil is too hot and the fritters could burn.
Submerge the fritter in the oil and wait for it to brown on both sides.

Use two forks to remove from the oil and drain, then dip the fritter in caster sugar and coat again (without draining them on kitchen paper) with caster sugar, making sure both sides are covered.
The fritters are ready to eat, arrange on a tray and serve right away.

Want to know more?

Molino Cosma