FRIED DOUGHNUTS WITH MONTIONI OLIVE OIL

F R I E D D O U G H N U T S W I T H M O N T I O N I O L I V E O I L

February 18, 2026

✦

Between Kitchen and Cellar

Fried doughnuts are a true classic of tradition, but the result changes completely when you choose the right oil.

In this recipe, we have selected our Montioni Extra Virgin Olive Oil for a fragrant, light, golden fry that enhances the softness of the dough without overpowering its delicate character.

Choosing the right oil is not a minor detail — it is what turns a simple preparation into something truly well made.

Here are the ingredients you’ll need to prepare them:

INGREDIENTS:

Fried doughnuts are a true classic of tradition, but the result changes completely when you choose the right oil.

In this recipe, we have selected our Montioni Extra Virgin Olive Oil for a fragrant, light, golden fry that enhances the softness of the dough without overpowering its delicate character.

Choosing the right oil is not a minor detail — it is what turns a simple preparation into something truly well made.

Here are the ingredients you’ll need to prepare them:

INGREDIENTS:

Fried doughnuts are a true classic of tradition, but the result changes completely when you choose the right oil.

In this recipe, we have selected our Montioni Extra Virgin Olive Oil for a fragrant, light, golden fry that enhances the softness of the dough without overpowering its delicate character.

Choosing the right oil is not a minor detail — it is what turns a simple preparation into something truly well made.

Here are the ingredients you’ll need to prepare them:

INGREDIENTS

METHOD:

1. Melt the brewer’s yeast in a small saucepan with the milk.

2. Pour the 00 flour and Manitoba flour into a stand mixer, or into a bowl (if you mix by hand), then add the milk with the previously melted yeast, mix, and continue adding all the ingredients, one at a time. Turn the mixer on, or mix everything together in the bowl, until you get a soft homogenous dough.

3. Place the dough on a pastry board and fold it over itself several times with your hands, dusting with flour if necessary, for a couple of minutes, shaping the dough into a smooth loaf.

METHOD:

1. Melt the brewer’s yeast in a small saucepan with the milk.

3. Place the dough on a pastry board and fold it over itself several times with your hands, dusting with flour if necessary, for a couple of minutes, shaping the dough into a smooth loaf.

4. Let the loaf leave in a bowl, covered with plastic film, for about 2 hours, or until doubled in size.

5. Once leavened, place the dough back on the pastry board and divide it into small loaves.

6. Using a rolling pin, roll out each loaf and cut out circles with a pastry ring (we used an 8 cm diameter one), then poke holes in the centers of the circles to create the typical donut shape.

7. Let the donuts rest on baking paper, previously cut into squares (slightly larger than the donuts), for another leavening of about 1 hour.

8. When the donuts have leavened, pour Montioni extra virgin olive oil into a pan and heat over medium heat. When the oil is hot, dip the donuts (a couple at a time) into the oil along with their baking paper. After cooking for a few seconds, remove the paper with tongs and flip the donut over, then fry until golden brown.

9. Drain the donuts on paper towels and let them dry for a few seconds. Finally, decorate the donuts by coating both sides in sugar.

4. Nel frattempo, scaldare il forno a 180°, modalità: ventilato.

5. Quando è il forno è arrivato a temperatura, imburrare una teglia rotonda, dal diametro di 26 cm, quindi stendere l’impasto sulla teglia e infornare per 18-20 minuti.

4. Let the loaf leave in a bowl, covered with plastic film, for about 2 hours, or until doubled in size.

5. Once leavened, place the dough back on the pastry board and divide it into small loaves.

6. Using a rolling pin, roll out each loaf and cut out circles with a pastry ring (we used an 8 cm diameter one), then poke holes in the centers of the circles to create the typical donut shape.

7. Let the donuts rest on baking paper, previously cut into squares (slightly larger than the donuts), for another leavening of about 1 hour.

9. Drain the donuts on paper towels and let them dry for a few seconds. Finally, decorate the donuts by coating both sides in sugar.

Here’s the final result:

Warm, fragrant, coated in sugar: fried doughnuts are already a small celebration.

But they become a complete experience when
paired with Montefalco Sagrantino Passito DOCG Montioni.

Its intense sweetness, full-bodied structure, and notes of ripe red fruit perfectly complement the softness of the dough and its light, crisp exterior.

Warm, fragrant, coated in sugar:
fried doughnuts are already a small celebration.

But they become a complete experience when
paired with Montefalco Sagrantino Passito DOCG Montioni.

Its intense sweetness, full-bodied structure, and notes of ripe red fruit perfectly complement the softness of the dough and its light, crisp exterior.

Here’s the final result:

Warm, fragrant, coated in sugar: fried doughnuts are already a small celebration.

But they become a complete experience when paired with Montefalco Sagrantino Passito DOCG Montioni.

Its intense sweetness, full-bodied structure, and notes of ripe red fruit perfectly complement the softness of the dough and its light, crisp exterior.