Carnival Fritters from the Luna Park

Method

1. In a bowl, combine milk, fresh yeast, sugar, and vanilla extract. Stir until yeast and sugar are fully dissolved.
2. Add all the strong flour (protein 11-12%) at once and begin kneading until the ingredients are well combined.
3. Knead for about 10 minutes to develop the gluten network. You can do this by hand or with a stand mixer.
4. Add the salt and grated zest of half a lemon to the dough.
5. Melt 50 g of butter gently (do not boil) and stir the lemon zest into it.
6. Add half of the melted butter to the dough and knead until fully absorbed, then add the remaining butter and continue kneading.
7. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be soft and airy.
8. Shape the dough into a ball, place it in a bowl, cover with a cloth, and let it rise for 1.5 hours until doubled in volume.
9. Turn the risen dough out onto a work surface and divide it into 4 equal pieces, each about 115 g. Roll each piece into a tight ball.
10. Place the balls on a baking tray, cover, and let rise again for 30-40 minutes until doubled in size.
11. Lightly flour a work surface. Take one ball and first press and flatten the outer edge (the cornicione) with your fingers, then stretch the center until it is almost transparent, forming a thin disc.
12. Heat abundant peanut oil to 175°C (347°F). Fry each disc for about 45 minutes, turning frequently, until golden brown and puffed. Ensure the oil temperature does not exceed 185°C.
13. Drain the fritters on paper towels to remove excess oil, then immediately coat them generously in granulated sugar.
14. Serve warm and enjoy the sweet carnival treat.