Coccoli – A Traditional Tuscan Recipe


Bread dough dumplings

Ingredients (serves 6)

• 400 g flour
• 25 g yeast
• 250 ml full cream milk
• a pinch of salt
• frying oil (sun flower or peanut oil)


Dissolve the yeast into the milk. Sift thee flour into a bowl, make a well in the middle and pour in the milk. Mix until you obtain quite a soft, sticky dough. If the dough is too dry, add a little milk. If it is
too wet, add a little flour. Cover the dough with a towel or cling film and let it rise in a warm place for a couple of hours. Heat up plenty of oil in a deep frypan (the temperature of the oil should be around 160°C). Pinch walnut size pieces from the dough and gently put them in the hot oil and cook until the dumplings are golden. Open one to see if the dumpling is cooked through. If not, you might
need to slightly lower the temperature of the oil. Once cooked, put the dumplings onto kitchen paper and serve piping hot sprinkled with salt and accompanied by stracchino cheese and/or sliced cold
meats (such as prosciutto, ham and salami).