Of course! Sugar-coated fried pastries are a universal treat, found in countless cultures under different names. They are essentially simple doughnuts鈥攍ight, fluffy, yeasted dough fried until golden and then rolled in sugar for a sweet, crispy coating.
A fantastic and classic example is the Italian Graffe or Spanish Bu帽uelos. They are incredibly addictive and easier to make than you might think.
Here is a tried-and-true recipe for these delightful pastries.
馃崺 Sugar-Coated Fried Pastries (Graffe/Bu帽uelos Style)
Yields: About 20-25 pastries Prep time: 1 hour 30 minutes (includes rising) Cook time: 20 minutes
Ingredients:
For the Dough:
路 2 陆 cups (315g) all-purpose flour
路 录 cup (50g) granulated sugar
路 1 packet (7g) active dry yeast
路 陆 teaspoon salt
路 陆 cup (120ml) whole milk, lukewarm
路 2 large eggs, at room temperature
路 4 tablespoons (57g) unsalted butter, softened
路 1 teaspoon vanilla extract
路 Zest of 1 lemon or orange (optional, but highly recommended)
For Frying & Coating:
路 1-2 quarts Vegetable, canola, or peanut oil for frying
路 1 cup (200g) granulated sugar for coating
路 1 teaspoon ground cinnamon for coating (optional)
Instructions:
- Activate the Yeast: In the bowl of a stand mixer or a large bowl, whisk the lukewarm milk with the yeast and a pinch of the sugar. Let it sit for 5-10 minutes until it becomes foamy.
- Make the Dough:
路 With a Stand Mixer: Add the flour, remaining sugar, salt, eggs, softened butter, vanilla, and zest to the yeast mixture. Using the dough hook attachment, mix on medium-low speed for 8-10 minutes until the dough is smooth, soft, and slightly sticky. It should pull away from the sides of the bowl.
路 By Hand: Mix the ingredients in the bowl with a wooden spoon until a shaggy dough forms. Turn it out onto a floured surface and knead for 10-12 minutes until smooth and elastic. - First Rise: Place the dough in a lightly greased bowl, turn it over to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Shape the Pastries:
路 Punch down the risen dough to release the air.
路 On a lightly floured surface, roll the dough out to about 陆-inch thickness.
路 Use a glass, a round cutter, or a donut cutter to cut out circles (about 2-3 inches in diameter). You can also cut them into simple strips or squares. For classic rings, use a smaller cutter (like a bottle cap) to punch out a hole in the center.
路 Place the shaped pastries on a parchment-lined baking sheet, cover, and let them rise for another 30-45 minutes. They will look puffy. - Heat the Oil: While the pastries proof, heat the oil in a heavy-bottomed pot or Dutch oven to 350掳F (175掳C). It’s crucial to use a thermometer. The oil should be deep enough to allow the pastries to float.
- Fry to Perfection:
路 Working in batches to avoid overcrowding, gently lower a few pastries into the hot oil using a slotted spoon.
路 Fry for about 1-2 minutes per side, until they are a deep golden brown. They will puff up and flip themselves sometimes, but help them along to ensure even cooking.
路 Remove from the oil and drain on a wire rack set over a baking sheet (this keeps them crispy). - Coat in Sugar:
路 While the pastries are still very warm (but cool enough to handle), roll them in the bowl of sugar (mixed with cinnamon if using). Coat them thoroughly.
路 The residual heat and light moisture from frying will help the sugar adhere perfectly.
馃専 Pro Tips for the Best Results
路 Temperature is Key: Ensure your milk is lukewarm, not hot. Hot milk will kill the yeast. Your oil must be at a steady 350掳F (175掳C). If it’s too cool, the pastries will absorb oil and be greasy. If it’s too hot, the outside will burn before the inside is cooked.
路 Don’t Skimp on the Rise: The two rises are essential for creating a light, airy texture instead of a dense one.
路 Test One First: Fry one pastry first as a test. Check if it’s browning too quickly or too slowly and adjust the oil temperature accordingly.
路 Keep it Consistent: Try to make your pastries the same size and thickness so they all fry in the same amount of time.
路 Serve Warm: These are absolutely best served the day they are made, and ideally still warm.
馃嵂 Variations & Serving Suggestions
路 Fill Them: Once cooled, you can inject them with pastry cream, chocolate hazelnut spread, or fruit jam using a piping bag.
路 Different Coatings: Instead of plain sugar, try:
路 Powdered sugar (a classic)
路 A glaze made from powdered sugar and milk or citrus juice
路 Cinnamon-sugar (the crowd favorite)
路 Enjoy With: A cup of strong coffee, hot chocolate, or a glass of cold milk.
These pastries are pure, simple, fried delight. Enjoy!