Pair with Sparkling



  • 1 tsp yeast
  • 1 cup lukewarm whole milk
  • 2 ¼ cups flour
  • 3 Tbsp sugar
  • ½ tsp salt
  • Granulated or icing sugar for coating
  • Optional add-ins:
  • ¼ cup finely chopped candied peel
  • ½ cup rum soaked raisins
  • (To make warm 1 cup rum in small pot, bring to a simmer, pour over raisins and let soak overnight. Drain.)

  • In a large bowl, sprinkle yeast over milk and let sit until foamy, about 5 min.
  • In a separate bowl, stir together flour with sugar, and salt.
  • Stir flour mixture into yeast and milk until a sticky dough forms.
  • Stir in add-ins as desired.
  • Cover with plastic wrap and let rise in a warm place for approx 2 hours, or until doubled in size.
  • Heat 4 inches of oil in a deep pot to 350F.
  • Dust hands with flour and pick up small pieces of the dough, dropping gently into hot oil.
  • Do not crowd the pot.
  • As fritelle brown, turn them once to allow sides to brown evenly, approximately 1-2 min per side.
  • Remove using slotted spoon and toss in sugar.
  • Place on rack to cool.



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