Fermented Flancati

Flancati are a popular homemade dessert, especially characteristic of the winter or carnival season. They are made from enriched fermented dough, and for even greater enjoyment, we serve them with a cup of warm drink. You can also enjoy them with mulled wine.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 2.5 dl Milk, whole milk

  • 30 g Yeast, dry

  • 60 g Sugar, white

  • 40 g Oil, vegetable oil, canola

  • 40 g Butter, unsalted

  • 1 piece Egg, fresh

  • 4 pieces Egg, egg yolk, fresh

  • 1 spoon Alcohol, Rum

  • 1 teaspoon Lemon zest, fresh

  • pieces Oil, vegetable oil, canola

Steps

  1. Pour the milk into a cup and warm it until lukewarm. Pour 1 dl of lukewarm milk into a small bowl and crumble the yeast into it. Add one tablespoon of sugar and flour, mix smoothly, and let it sit in a warm place for 10 minutes to allow the yeast to rise slightly.

  2. In a cup, slowly melt the butter over low heat. Add the egg and egg yolks to the remaining milk and whisk them together with a hand whisk. Mix in the melted lukewarm butter, oil, sugar, rum, and lemon zest.

  3. Sift the flour into a larger bowl and make a well in the center. Sprinkle salt around the flour near the well, then pour the yeast mixture and the milk, egg, and oil mixture into the well. Mix the ingredients with your fingers until they come together to form a rough dough. Transfer the dough to a floured work surface and knead for 10 minutes until it becomes smooth, soft, and elastic. Shape the kneaded dough into a ball and place it in an oiled bowl, covering it with a clean cloth. Let the dough rise in a warm place for 60 minutes or until its volume doubles.

  4. Transfer the risen dough to a floured surface and quickly knead it. Roll it out to about half to one centimeter thick and cut it into smaller squares or rectangles, making two cuts in the middle of each. Cover the flancati with a cloth and let them rise in a warm place for 30 minutes.

  5. Place a pot on the stove and heat a larger amount of oil. The oil is hot enough when small bubbles appear around the handle of a wooden spoon dipped into the oil. Carefully place the flancati with the risen side down into the hot oil. When they turn golden brown on the bottom, flip them and fry the other side.

  6. Line a plate with paper towels. Remove the fried flancati from the oil with a slotted spoon and place them on the towels. Let the excess oil drain. Repeat the process until all the flancati are fried.

  7. Serve the still-warm flancati on a large plate or platter, sprinkle with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 380.15 kcal
  • Fat: 11.78 g
    • Saturated Fat: 3.64 g
  • Carbohydrates: 55.02 g
    • Sugars: 7.17 g
  • Protein: 9.72 g
  • Fiber: 2.06 g