Essentially a brioche dough made with lard instead of butter, this pastry is a slightly richer recipe than Sicilians usually admit to. The delicious result reminds me of early mornings when my uncle took my cousins and me to school and would treat us to warm doughnuts dripping with marmalade. Irresistible!–Fabrizia Lanza
LC Cudduwhat? (Hint: It Means Easy Doughnut Recipe) Note
Cuddureddi. That means the holidays are coming if you’re from the south of Italy. Well, technically it means an easy doughnut recipe that’s essentially denser and less sweet than the typical American glazed doughnut. But in Italy, this easy doughnut recipe is synonymous with celebration. So go on. Celebrate.
- Quick Glance
- 45 M
- 1 H
- Serves 8
Special Equipment: 3-inch round doughnut or cookie cutter; deep-fry or candy thermometer
- 2 1/2 cups all-purpose flour, plus more for the work surface
- 2 teaspoons active dry yeast or fresh compressed yeast
- 1 1/4 cups lukewarm whole milk
- 1 tablespoon lard
- Pinch fine sea salt
- Vegetable oil, for frying
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1. Mound the flour on a work surface and make a well in the center. Add the yeast, milk, lard, and salt to the well. Gradually stir in enough flour with your hands to form a paste, then work in the remaining flour to form a dough and knead until very smooth. (The dough will still be quite sticky at first, but refrain from adding more flour. It may take up to 30 kneads or so before the dough smooths.) On a floured work surface, roll the dough out to a 1-inch thickness, then cut into rounds with a 3-inch cookie cutter. Cut the holes from the middle with a smaller cutter (or, in a pinch, the cap of a soy sauce or other smallish bottle).
- 2. Place the cut pieces of dough on a baking sheet lined with parchment paper and let rise for about 30 minutes.
- 3. Heat 2 inches oil in a deep, heavy skillet, preferably cast-iron, over medium-high heat until it measures about 350°F. Slip a few pieces of dough into the hot oil and fry until golden brown, 1 to 2 minutes, then flip carefully and fry until the other side is golden brown, another minute or so. Remove from the oil with a slotted spoon or skimmer and transfer to paper towels to drain. Repeat with the remaining dough.
- 4. Mix together the sugar and cinnamon in a shallow bowl or in a brown paper bag and dredge or shake the cuddureddi in the sugar mixture. Serve the doughnuts warm.