Panzarotti -- Stuffed and Deep-Fried Dough

Name: Panzarotti -- Stuffed and Deep-Fried Dough
Yield: 8 servings
Cuisine: American
Ingredients: 240 grams Strong bread flour; 1 rounded teaspoon Instant dry yeast; 1 tsp Sugar; 160 ml Water; 1/2 tsp Salt; 2 tbsp Olive oil

cookpad.japan @cookpad_jp

I decided to make these because I had a little bit of leftover meat sauce.

When you seal the dough, try not to trap any air inside.
If there's too much of the filling near the seams, the balls will be hard to seal closed, so be careful! Recipe by a.c.o

I decided to make these because I had a little bit of leftover meat sauce.

When you seal the dough, try not to trap any air inside.
If there's too much of the filling near the seams, the balls will be hard to seal closed, so be careful! Recipe by a.c.o

cookpad.japan @cookpad_jp

I decided to make these because I had a little bit of leftover meat sauce.

When you seal the dough, try not to trap any air inside.
If there's too much of the filling near the seams, the balls will be hard to seal closed, so be careful! Recipe by a.c.o

I decided to make these because I had a little bit of leftover meat sauce.

When you seal the dough, try not to trap any air inside.
If there's too much of the filling near the seams, the balls will be hard to seal closed, so be careful! Recipe by a.c.o

Saved

Ingredients

8 servings

240 gramsStrong bread flour
1rounded teaspoon Instant dry yeast
1 tspSugar
160 mlWater
1/2 tspSalt
2 tbspOlive oil

Saved

Steps

1

In a bowl, add all the ingredients and mix until well-incorporated and smooth.
2

Once the dough is thoroughly mixed, move it to a working surface. Knead the dough by folding it using your weight for about 10 minutes.
3

Let the dough rise for about 40 minutes at a warm place (about 30-40℃). When the dough becomes 1.5- 2 times as large as its original size, the rising is done.
4

Punch the dough to let the trapped air out and divide into 8-10 pieces.
5

Reshape the dough to make balls, place them seam side down, cover it with a tightly wrung out damp cloth, and let it rest for about 10 minutes.
6

Turn over the dough to have the seam side up. With a rolling pin, roll out the dough to ovals about the size of the scraper.
7

Place the filling in the center of the dough. Wrap it to make the half-moon shape and seal the edges together.
8

Deep-fry the dough in oil heated to about 170℃ for 3-4 minutes. Once both sides are golden brown, they're done.