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Cooking + Entertaining

Sardinian donuts: the traditional recipe for jam-filled biscuits

Sardinian donuts: the traditional recipe for jam-filled biscuits



for the mass

grated lemon zest

Baking powder for cakes

Also, you need

forest fruit jam

He sardine fritters they are fragrant cookies shortcrust pastry stuffed with preserves and marmalades, typical of the island’s confectionery, loved and now enjoyed almost everywhere. Quick and easy, they have the particularity of being made with the lard and not with butter as in the classic shortbreads: this will make them particularly tasty and brittle at the right point.

To prepare them at home, just work the 00 flour with the sugar, eggs, chemical yeast, lemon zest and finally the lard, melted in a bain-marie, until a smooth and homogeneous dough is obtained; Once the shortcrust pastry is packaged, it is left to rest for about 30 minutes, then it is stretched with a rolling pin and round templates and lace, or in the shape of a flower, the biscuits are cut: half is left whole and the other half is center hole.

Sardinian fritters are baked in the oven at 180°C for 15-18 minutes, allowed to cool and finally filled with a creamy jam. We have chosen cherry and red fruit marmalade, and orange marmalade, to obtain sweets with very different flavours. Sprinkle with a thin layer of icing sugar, savor them for a breakfast oh sandwich as an accompaniment to a cup of milk, an infusion or a good espresso.

The elaboration of these fritters is an authentic tradition in Sardinia and, of course, all families and grandmothers keep it jealously. recipe. Ready in just a few steps, they will give an irresistible aroma to your kitchen and we are sure that you will never stop preparing them.

Discover how to prepare sardine donuts following the step-by-step procedure and tips. Try also pardulas and pistoccus.

How to prepare sardine donuts

In a bowl, pour the flour and sugar, then add the dessert baking powder 1.

In the center, peel the eggs and perfume with the lemon zest 2. Beat the eggs with a fork.

Pour the butter, previously melted in a bain-marie and now warm 3. Mix with a spoon.

Transfer the dough to the floured work surface and form a smooth, compact dough. 4. If it’s too sticky, add a little more flour. Let the dough rest covered with a kitchen towel for about 30 minutes.

After the rest time, stretch the dough with a rolling pin and cut the donuts with a round cookie cutter. 5.

With the sac à poche nozzle or with a special template, make the central holes in half of the shortcrust pastry discs. 6.

Place the cookies on the baking sheet, lined with parchment paper. 7. Bake at 180°C and cook for 15-18 minutes.

Take the cookies out of the oven when they are well colored and fragrant. 8. Let them cool on a wire rack.

Spread the biscuit without the hole with the jam and cover with the donut, making it blend perfectly with the underlying base. 9.

Dust the sardine donuts with icing sugar 10.

Accompany the sardine fritters with the hot drink of your choice eleven.

Take to the table and enjoy 12.

Fill the sardine fritters with the jam of your choice 13 or, for a very tasty variant, with a cocoa and hazelnut cream.


If you don’t have lard available, you can use the donkey in the same quantities: make sure it is very cold from the fridge. For an even lighter version, you can substitute extra virgin olive oil.

You can fill the sardine donuts with the jam which one do you like best: you can buy it ready-to-use or, for a more genuine result, pack it at home; try, for example, our recipe for apricot jam, delicious and sweet at its right point.


The sardine fritters are kept under a glass bell or in a tin box for approx. 4-5 days.

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