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Gnocco fritto (Fried Dough Puffs)

di Academia Barilla

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Gnocco fritto (Fried Dough Puffs)
13 minutes


Bread, focaccia and pizza

Emilia Romagna

Ingredients for 4 people

4 cups flour
¼ cup lard (or sunflower oil)
1 package (¼ ounce) active dry yeast
1 pinch baking soda
1 cup milk
lard (or oil) for frying as needed
1 ½ teaspoons salt

Preparation 10 minutes preparation + 3 minutes cooking
1. Combine warm milk (100°F) with yeast and let it rest for 5 minutes

2. In a mixer combine all ingredients together

3. Knead the dough with a hook until soft and smooth

4. Place the dough in a bowl and cover, let it rise until it has doubled

5. Dust your work surface with flour and roll out the dough, about 1/8 inch thick

6. Using a fork, gently prick the dough

7. Cut the dough into strips, then in to diamonds, about 3 inches long

8. Fry in oil, about 325°F until bubbly and the edges are slightly brown

9. Serve hot, accompanied by cured meats and cheeses