Frati
Frati are circles of sweet dough, leavened and dipped in sugar. It is said that their name comes from their shape, which resembles that of the friars. In Lucca, frati can be bought at street stalls throughout the month of September, on the days of the "Commanded fairs" on the 14th (Santa Croce), the 21st (San Matteo) and the 29th (San Michele).
To prevent hard crumbs from forming on the inside, true frati start with a softer, waterier dough than the doughnut dough, which is made entirely by hand.
Ingredients
- 50g of sugar
- 500g 00 flour
- Seed oil
- 1/4 tepid water
- Peel of 1 untreated lemon
- 3g dry brewer's yeast
- 1 pinch of salt
- 1 liter of seed oil for frying
- 100g sugar for sugaring
Method
Sift the flour together with the sugar, yeast and grated zest of 1 lemon, drizzle with oil and room temperature water and knead until the dough is soft and toned. Make a ball and let rise until doubled in volume.
Heat the oil in a deep saucepan to about 170° C. On a work surface, knead the dough into strands, seal them, dip them in the oil and fry them for 3-4 minutes on each side. Drain on paper towels and dip in granulated sugar while still warm.
