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.
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)
1 teaspoon of sugar
seed oil for frying
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).
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.
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.
Fry them in hot oil.
Drain on a paper towel and sprinkle immediately with salt.
Serve hot accompanied with ham and soft cheese.
More gluten-free basic doughs: