Coccoli, or Bread Dough Dumplings

Today, one of our favorite Tuscan recipes prepared many times at our weekly and monthly cooking classes in the Pandolfini Estate.

Ingredients:

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

Dissolve the yeast in the milk. Sift the flour into a bowl, make a well in the middle and pour into the milk. Mix until you obtain quite soft and 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 plenty of oil in a deep fry pan (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 thoroughly cooked. If not, you might need to 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).

 

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Today, one of our favorite Tuscan recipes prepared many times at our weekly and monthly cooking classes in the Pandolfini Estate. Ingredients: 400 g flour 25 g yeast 250 ml full cream milk a pinch of salt frying oil (sunflower or peanut oil) Dissolve the yeast in the milk. Sift…

Today, one of our favorite Tuscan recipes prepared many times at our weekly and monthly cooking classes in the Pandolfini Estate. Ingredients: 400 g flour 25 g yeast 250 ml full cream milk a pinch of salt frying oil (sunflower or peanut oil) Dissolve the yeast in the milk. Sift…