Oven baked Fritole
Equipment
- Oven
- Oven tray with baking paper
- 2 Medium and small mixing bowls
- Electric mixer
Ingredients
- 200 gr Wholewheat flour
- 50 gr Coconut flour you can use full wholewheat flour
- 50 gr Vegetable Butter I use olive oil butter as it's better for my acid reflux but any, including animal derived butter, would do!
- 45 gr Sultana or raisins
- 40 gr Cane sugar
- 20 gr Pine nuts
- 8 gr Bicarbonate of soda
- 2 Medium eggs or substitute with aquafaba
- 5 tbsp Grappa the traditional recipe calls for the Grappa liquor to soak the sultanas in but you can use water or orange juice
- Half Unwaxed lemon zest
- Splash Vegetable milk or other animal-derived milks
- Splash Vanilla extract
Instructions
- First, measure your sultana, add them to a glass or small container, then pour the liquid of choice between Grappa, water or orange juice into the container. Make sure the liquid is fully covering the sultanas. Set aside for at least 10 minutes. Preheat the oven to 180 degrees, 160 if on fan setting.
- While you wait for the sultanas to soften, add all the dry ingredients with the lemon zest to your medium mixing bowl. In a separate bowl whip the eggs with the sugar, vanilla extract and a splash of milk. Once the eggs are foamy slowly add them to the dry ingredients, then add the butter. Dry the sultanas and add them to the dough mix together with the pine nuts.
- Knead the dough until it's a firm but springy and slightly wet mass. If the dough it's too crumbly you can add a bit of milk or a bit of the sultana-flavoured orange juice if you used it.
- Shape your dough into little balls - about 3-4 cm in diameter and lay them on an oven tray lined with baking paper. Bake for about 15 minutes.
- Your oven-baked Fritole are ready for you to enjoy :) Like the Crostoli you can dust with a bit of icing sugar to enhance the sweetness!Store in an air-tight container and consume within 4-5 days.
