Panzarotti -- Stuffed and Deep-Fried Dough

Panzarotti -- Stuffed and Deep-Fried Dough

No need for a second rising.
Enjoy these crispy deep-fried Panzarotti.

Ingredients: Yields 8-10

Strong bread flour
240 g
Instant dry yeast
1 rounded teaspoon
1 teaspoon
150 - 160 ml
1/2 teaspoon
Olive oil
2 tablespoons


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.

Story Behind this Recipe

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