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Jam-filled Fried Morbidoni

17/11/2023

Jam-filled Fried Morbidoni are a type of sweet fried treats, rich and delicious, which become an irresistible pleasure when stuffed with jam. Here they are:

Ingredients

  • 500 g of type “00” flour
  • 25 g of fresh yeast
  • 100 g of sugar
  • 1 pinch of salt
  • 2 eggs
  • 100 g of soft butter
  • 200 ml of lukewarm milk
  • Grated zest of 1 lemon
  • Jam of your choice for filling
  • Seed oil for frying
  • Powdered sugar for garnishing

Preparation

  1. In a bowl, dissolve the fresh yeast in lukewarm milk and add a spoonful of sugar and two tablespoons of flour from the total amount. Mix well and let rest for about 15 minutes until the initial mixture has doubled in size (this is called a ‘sponge’).
  2. In a larger bowl, sift the remaining flour and make a well in the center. Add the sugar, eggs, the butter cut into pieces, grated lemon zest, and the sponge.
  3. Start kneading from the liquids in the center and slowly incorporate the flour a little at a time. Add a pinch of salt and work the dough until it’s smooth and elastic. If necessary, add a little more flour.
  4. Cover the dough with a clean cloth and let it rise in a warm place free from drafts for about 2 hours, or until it has doubled in size.
  5. Roll out the dough on a lightly floured surface to about 1 cm thickness and with a glass or a round cutter, cut out discs.
  6. Put a teaspoon of jam in the center of each disc, then fold in half and seal the edges, forming half-moons.
  7. Let the filled morbidoni rest for an additional 30 minutes, covered with a cloth.
  8. In the meantime, heat plenty of seed oil in a deep frying pan and, once the right temperature is reached (about 170-180 °C), fry the morbidoni until they are evenly golden.
  9. Drain them on paper towels and let them cool down slightly before dusting with powdered sugar.

Curiosity

This recipe is reminiscent of the traditional fried sweets typical of many Italian regions, especially during Carnival season. The delectable jam filling can be varied to taste with different flavors or replaced with pastry cream or chocolate. In many regional variants, lard is used instead of seed oil, which gives a more authentic flavor and a characteristic texture. Enjoy your meal!