Stuffed carnival cakes

by Carlotta Dolzani @dolcetico

Ingredients for about 20  pieces:

  • 150 gr. - All-purpose/ 00 flour
  • 20 gr. - Caster sugar

  • 30 gr. - Milk or plant milk

  • 15 gr. - Vegetable oil

  • 1 -   Egg

  • 1l - FRIENN - Olitalia  deep-frying oil

  • Q.s. - Icing sugar

  • 1 -   Pinch of salt

  • 1/2 -   Lemon rind, grated

  • Q.s. -   Jam, hazelnut spread or custard


Stuffed carnival cakes 1
Stuffed carnival cakes 2

Frying products


See all


  • 1

    Pour the flour, sugar, and salt into a large bowl. Add the liquid ingredients (milk, oil, and egg) and the grated lemon zest. Mix all the ingredients first with a fork, then knead the dough with your hands on a work surface until the dough is smooth and homogeneous.

  • 2

    Use a dough cutter to divide the dough into 3 parts. Sprinkle some flour on both sides of the three dough pieces and roll them out using a pasta machine. Start thicker and gradually roll the dough thinner, about 1-2 mm thick. Sprinkle some flour on the dough sheet each time you have to pass it through the machine.

  • 3

    through the machine.Spread the jam, custard, or hazelnut filling, then fold the pastry sheet and close the cakes accurately: if the two layers do not stick together, help yourself with a drop of water. Pour Frienn into a large pan and let it heat. Frienn is a special deep-frying oil by Olitalia which is made from high-oleic sunflower and guarantees crispy and dry fried food with less bad smell. Deep fry the cakes on both sides, then drain the excess oil and let them dry on some kitchen paper or oil-absorbing paper for fried food.


Food plating

Once cooled, sprinkle the stuffed "bugie" cakes with plenty of icing sugar!