Parafrittus

Ingredients – Serves 15

• 100g Sugar
• 4 Eggs
• 1kg Flour
• 1/2 litre Milk
• 60g Fresh Yeast
• 100g Lard
• 1 lemon zest
• 2 oranges – grated zest and juice
• Brandy to Taste

Method

In a container pour the sugar with the eggs, start kneading everything by hand, then add the flour and the milk in which you have dissolved the brewer’s yeast.

Put the lard, the grated rind of the lemon, the oranges and the juice of the oranges only, and finally the brandy.

Knead the dough for a good 10 minutes, remember that the more you knead the better the results, then wrap the bowl with a cloth and a warm blanket over it, and let it rise for about 2 and a half hours, in a warm place if you have a fireplace even better you place it on a chair in front of it.

After the first leavening, take pieces of dough a little at a time, roll them out with a rolling pin with a thickness of about 2 cm and create doughnuts with the hole in the centre, put them on top of other dishcloths placed on a table, where you have previously put some flour and let them rise for another hour.

Heat plenty of oil and start frying, using a wooden ladle you have to brown them on one side and then on the other, finally drain them on absorbent paper, and still hot pass them in sugar.