55 minutes

Manitoba flour, 14 oz.
Rice milk, 6 oz.
Brewer’s yeast, 1 oz.
Coconut milk, 1.5 oz.
Lemon zest, 1
Sugar, 3 oz.
Liquor, 2 oz.
Vanilla bean, 1
Peanut oil, 80 fl.oz.


In a saucepan, simmer the rice milk with the vanilla bean, then let it cool down. Take off the vanilla bean, add the crumbled yeast and stir it until melted.
Add in the flour together with butter (softened at room temperature), liquor, lemon zest, and half of the sugar needed.
Knead the dough with your hands until it becomes soft and elastic.
Cover the dough with a cloth and let it rest for 3 or 4 hours in a warm place until the dough doubles in volume.
After that, roll down stripes of dough 8 inches long and close the edges creating a circle. Place the “Frati” on a baking pan covered with parchment paper.
Preheat the oil at 338 °F.
Dip the “Frati” and fry them until golden brown.
Drain the “Frati”, put them on paper towels, and dab them to remove the exceeding oil. Dip them in granulated sugar while still hot and arrange them in a dessert platter. Serve them while still warm.

Thanks to: Pentole e Fornelli