Lemon Cardamom Filled Fritella
Yeasted Venetian-style fried dough balls filled with bright lemon curd and dipped in a thick lemon cardamom icing. Crispy outside, pillowy inside, and bursting with citrus in every bite.
Ingredients
- 1 1/2 cups bread flour
- 1/2 cups whole milk warmed to 100°F
- 1 1/3 tsp instant yeast
- 1 tbsp granulated sugar
- 1 eggs
- 1 egg yolk
- 2 tbsp unsalted butter softened
- 1 tsp fine salt
- 1 1/2 lemons zested
- 1/2 tsp ground cardamom
- 1/2 tsp vanilla extract
- 3 1/2 cups canola oil
For the filling:
- 3/4 cups lemon curd homemade or store bought, chilled
For the icing:
- 1 cups powdered sugar sifted
- 2 tbsp fresh lemon juice
- 1/3 tsp ground cardamom for icing
- 1 tbsp heavy cream
Instructions
- Combine 1/2 cups whole milk with 1 1/3 tsp instant yeast. Stir gently and let sit for 8–10 minutes until foamy and fragrant.1/2 cups whole milk, 1 1/3 tsp instant yeast
- In a stand mixer with the dough hook combine 1 1/2 cups bread flour, 1 tbsp granulated sugar1 eggs, 1 egg yolk, 1 tsp fine salt, 1/2 tsp ground cardamom, 1/2 tsp vanilla extract, the zest of 1 1/2 lemons and the yeast mixture. Mix on low for 2 minutes until a shaggy dough forms.1 1/2 cups bread flour, 1 tbsp granulated sugar, 1 eggs, 1 egg yolk, 1 1/2 lemons, 1/2 tsp ground cardamom, 1/2 tsp vanilla extract, 1 tsp fine salt
- Increase to medium and knead for 6 minutes until smooth and tacky. The dough will be soft and stickier than typical donut dough.
- Add 2 tbsp unsalted butter, softened one piece at a time on medium-low, waiting for each piece to incorporate before adding the next. Once all butter is in, knead on medium-high for 4 more minutes until silky and stretchy.2 tbsp unsalted butter
- Transfer to a lightly oiled bowl, cover tightly with plastic wrap and proof at room temperature for 1.5 hours until doubled.
- Turn dough onto a lightly floured surface. Portion into pieces roughly the size of a golf ball, about 1.5 tablespoons each. Roll each into a smooth tight ball by cupping your hand and rolling in circles on an unfloured surface. Place on a parchment lined tray spaced well apart.
- Cover loosely with oiled plastic wrap and proof at room temperature for 45–50 minutes until puffed and jiggly when you shake the tray.
- While the fritella proof, make the icing. Whisk together 1 cups powdered sugar, 2 tbsp fresh lemon juice, 1/3 tsp ground cardamom, and 1 tbsp heavy cream It should coat the back of a spoon thickly and drip slowly, not runny, not stiff.
- Heat 3 1/2 cups canola oil to 338°F. Fry in small batches of 4–5, turning frequently with a slotted spoon for even browning, about 3–4 minutes total until deep golden all over. Remove to a wire rack over paper towels. Let oil return to temp between batches.
- Fill a piping bag fitted with a long thin tip with the chilled 3/4 cups lemon curd homemade or store bought, chilled. While the fritella are still warm, insert the tip into the side or bottom of each ball and squeeze gently until you feel slight resistance.
- While still warm, hold each ball by the bottom and dip the top into the lemon cardamom icing. Let the excess drip off, then place right side up on a wire rack. The icing will set slightly on the outside within a few minutes while staying soft inside. Serve within 30 minutes for best texture.