Doughnuts filled with zabaione cream

Doughnuts filled with zabaione cream

Frittelle allo zabaione

By
From
Venice
Makes
20-25
Photographer
Helen Cathcart

‘I’ve just eaten five, God they’re good,’ was the message I received from Stefano Borella, our patisserie chef who we sent to Venice to cook in one of the best patisseries there, Rosa Salva in Calle Fiubera. It was here many years ago I ate four frittelle, stuffed to the brim with zabaglione cream, in one go, and I have been harping on about them ever since. After many attempts to recreate them back home we finally decided to send Stefano out to Venice to learn from the masters. This is their recipe. Frittelle are filled fried soft doughnuts and are traditionally made at carnevale time. Such is the demand that they are now made most of the year. The best frittelle have plenty of marsala, a sweet wine, in the cream and are well… soggy – but in the best possible way: they are soft and moist. Apparently this is due to the humidity in Venice, which makes the dough wet. One is simply not enough as Stefano and I found out.

Ingredients

Quantity Ingredient
225ml water
35g unsalted butter
15g caster sugar, plus extra to serve
7g salt
160g ‘00’ plain flour
250g eggs, beaten
50ml milk
1 teaspoon rum
50g sultanas, (optional)
2 drops vanilla extract
2 litres sunflower oil, for deep-frying

Fillings

Quantity Ingredient
1/2 quantity Zabaione cream
1/2 quantity Vanilla custard

Method

  1. The pastry for the frittelle is made like choux pastry. Put the water, butter, sugar and salt into a saucepan over a medium heat to melt the butter. Pour in the flour in one go. Beat the mixture hard with a wooden spoon until the flour is well incorporated. Remove from the heat. Use a hand or electric whisk to beat in the eggs a little at a time until you have a smooth glossy mixture. Add the milk, rum, sultanas, and vanilla extract.
  2. Heat the oil in a large high-sided frying pan or a deep-fat fryer to around 175°C or until a small piece of bread sizzles as soon as it hits the fat. Take a heaped dessertspoonful of the mixture, pressing it against the side of the bowl as you remove it to get a quenelle, and use another spoon to gently push it off into the hot oil. Don’t let it splash. Fry until dark golden brown, around 5 minutes, pushing them down gently with a slotted spoon. They will roll and turn themselves over which is great to watch. Remove with the slotted spoon and drain on paper towels to cool. Fill with the zabaione cream or vanilla custard. Scatter with more caster sugar and serve. Then are fine to freeze unfilled and can be kept in the fridge overnight filled or unfilled.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again