Fried Dough with Sugar and Cinnamon

Difficulty
Easy

Ingredients

  • 1/1/2 cups warm water
  • 1 tsp dried yeast
  • 2-3/4 cups Caputo flour
  • 1-1/4 cups all-purpose flour or bread flour
  • 1-1/2 tsp salt
  • Olive oil for bowl
  • Vegetable oil to fry
  • 1 cup sugar
  • 1 tbs ground cinnamon

Directions

  1. Pour ½ cup of the water into a large bowl and stir in the yeast. Allow it to stand for 10 minutes, then stir in remaining water.
  2. all the Caputo flour with 1 cup of the all-purpose flour and mix into the yeast mixture; when it is still rough and soupy looking, stir in the salt.
  3. Add the remaining flour only if the dough is super soft. You do not want a solid ball of dough but something that is slightly tacky.
  4. Cover the bowl with plastic wrap and allow it to rise at room temperature overnight until double in size and lots of little holes appear in the dough.
  5. Gently turn dough out onto a floured surface but do not knead. Divide dough into 12 to 16 pieces and shape them into small rounds about 6 inches in diameter. Place them on floured towels.
  6. Place the sugar and cinnamon in a large paper bag. Shake and set aside.
  7. Heat 4 cups oil in a heavy-duty pot. When it is 375F, fry the pizzette a few at a time until golden brown. Drain and coat them in the sugar and cinnamon mixture. Best eaten warm.

This recipe was featured on Season 30 - Episode 3007.

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Comments

Giannina Costello

Looking forward to your vegetable cookbook. I know only one other cookbook dedicated to Italian vegetables. Maybe you know it. I bought the book in 1991 entitled: Verdura-Vegetables Italian Style in hardcover. No glossy pages. No photographs. Author: Viana LaPlace. She co-authored other Italian cookbooks. I’ve referred to it many times because no other book was available until your upcoming book. Being Sicilian, I love vegetables. When younger, I had a very large garden and cooked fresh vegetables daily. Can’t wait to get your new book. Thank you.

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