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Gluten-free fried dough – Florence’s fried coccoli

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Gluten-free fried dough – Florence’s fried coccoli

The gluten-free fried dough is not difficult to make and is delicious. The only care is to make it in a warm, draft-free place.

Gluten-free fried dough (Coccoli)

Preparation time 30 minutes (excluding the 3 hours of rising time)

Ingredients for 4 people:

12 grams of yeast

½ glass of water

½ glass of milk

350 grams of gluten-free flour (I used the BiAglut flour)

salt

1 teaspoon of sugar

seed oil for frying

grechina

Gluten-free fried dough - Florence's fried coccoli

Dissolve the yeast in 1/2 cup of warm water with 1 teaspoon of sugar. Let stand for 10 minutes.

Meanwhile, heat a little bit the milk.

Warm up the oven at 50°C and then turn it off.

Sift the flour and add the water with the yeast, the milk and knead (adding flour if necessary).

Gluten-free fried dough - Florence's fried coccoli #01

Gluten-free fried dough - Florence's fried coccoli #02

Form a ball, affect an X on top and let rise for about 2 hours. For the rising: place the bowl with the dough in the oven with a lightly damp cloth over and the door of the oven ajar.

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Then spread a little the dough, put in the middle a bit of salt and knead.

Shape into balls the size of a walnut and let them rest for 30 minutes.

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Fry them in hot oil.

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Drain on a paper towel and sprinkle immediately with salt.

Serve hot accompanied with ham and soft cheese.

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Gluten-free fried dough - Florence's fried coccoli #07

grechina

More gluten-free basic doughs:

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