Fried Dough "torta fritta"

How to make Fried Dough Recipe "torta fritta" - Preparation time: 40 minutes – Cooking time: 5 minutes – Rising time: 30 minutes

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
2 tbsp. (25 g) fresh yeast, crumbled
1/2 cup (125 ml) water, 86°F (30°C)
1/2 cup (125 ml) milk , 86°F (30°C)
1 tbsp. plus 2 tsp. (25 ml) sunflower oil
2 tsp. (12 g) salt
oil for frying

Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water and milk.

Pour the yeast mixture into the well, gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, and begin to knead. Add the sunflower oil and lastly, the salt. Continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes at room temperature.

Roll out the dough with a rolling pin to a thickness of about 1/8 inch (3 mm) and, using a fluted pastry wheel, cut out 2-inch (5 cm) diamond shapes.

Heat 1/2 inch (12 m) of oil in a large skillet until hot and shimmering. Fry the dough, in batches, until browned and puffed on both sides. Drain on paper towels and serve hot.

Did you know that...
Fried dough, which is common in many cities in Emilia Romagna, has ancient origins: it was even mentioned by Carlo Nascia, chef at the Farnese court in Parma between 1550 and 1600. In his recipe book he called it “pasta a vento” (literally “windy pastry”) because the diamond pastry shapes swell with air when fried.

Fried Dough "torta fritta"