CookEat Recipe
Bolognese Crescente Fried Dough
A simple flour-and-cold-water dough enriched with a little lard, rolled out and fried until puffed.
Method
Steps
Step 1
Gather the ingredients: 250 g plain flour, plus a little for rolling; About 125–140 ml ice-cold water, as needed; 20 g lard, softened; Half a teaspoon salt; About 700 ml suitable frying oil, or enough for the pan; lard may be used instead.
Step 2
Mix the flour and salt, rub in the softened lard and add the ice-cold water gradually. Knead for about 8–10 minutes until smooth and firm enough to roll, adding only the water needed. Cover and rest for about 15 minutes.
Step 3
Roll out on a lightly floured board to about 3 mm thick. Cut into manageable small rectangles or diamonds about 5 cm across; these measurements and shapes make the otherwise unquantified source method practical.
Step 4
Heat the frying oil to about 170°C. Remove the pan briefly from the burner while carefully lowering a small batch into the hot fat, then return to controlled heat. Fry for about 2–3 minutes, turning, until puffed, golden and the flour dough is fully cooked through. The source suggests loading off the heat may help puffing, but expansion is not guaranteed.
Step 5
Drain and serve hot. Lard may replace the frying oil. This is an unleavened fried dough: no yeast, baking powder, egg or oven-baked focaccia method is added.
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