TORTA FRITTA (FRIED DOUGH ITALIAN STYLE)

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Torta Fritta (Fried Dough Italian Style) image

This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time.

Provided by Member 610488

Categories     Yeast Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

2/3 cup whole milk
5 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons instant yeast
3/4 teaspoon coarse sea salt
1 tablespoon extra virgin olive oil
peanut oil or lard, for frying

Steps:

  • In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
  • In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
  • Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
  • Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
  • Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
  • Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
  • Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.

Nutrition Facts : Calories 458.2, Fat 4.3, SaturatedFat 1, Cholesterol 2.7, Sodium 304.7, Carbohydrate 89.3, Fiber 3.4, Sugar 1.7, Protein 13.3

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