These fried dough puffs are a traditional dish of the Italian Northern region of Emilia Romagna. They are served hot to accompany the cured meats (prosciutto, mortadella, capocollo) of the region. The traditional recipe calls for lard in the dough and to deep fry, but I replaced with margarine and peanut oil.
25g fresh yeast or 7g active dried yeast
180ml lukewarm water
1 teaspoon caster sugar
500g pasta flour or plain flour
70g margarine, cubed
peanut oil, for deep frying
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Directions Preparation:15min › Cook:20min › Extra time:1hour › Ready in:1hour35min
Dissolve the yeast in the lukewarm water with the sugar.
In a large bowl, mix flour and salt. Add margarine in cubes, the yeast dissolved into water and mix to form a dough. Transfer to a floured surface and knead for 8 to 10 minutes, until you reach a smooth and elastic dough.
Place in a lightly oiled bowl, covered with oiled plastic wrap and store in a warm place until double in volume, about 1 hour.
Roll out the dough to a 2 to 3mm thickness. With a knife, a pizza cutter or a cookie cutter cut out some middle size diamonds.
Heat the oil until hot and carefully deep fry the diamonds of dough, a few at a time. The dough will puff immediately. Make sure to cook on both sides until golden.
Remove with a slotted spoon and drain on paper towel. Serve hot with cured meat, cheese or grilled vegetables.