This Venetian Fried Sweet Dumplings recipe is a recipe that is designed to stretch your capabilities a bit however it is well worth the effort. Although not difficult it is a bit fiddly but these dumplings are just gorgeous when hot from the fryer. I only make them about once a year and wish I could make them more often but it is worth waiting until there are enough people to eat them all. I have had them cold the next day and they are still great. Enjoy!
Serves 6 +
20 g fresh yeast
2/3 cup warm water
80 g caster sugar
500 g plain flour
2 eggs, whisked
Grated zest of 1 lemon
Warm milk (at least a cup)
80 g sultanas
Light olive oil to fry or Vegetable Oil
Icing sugar (for coating)
Dissolve the yeast in warm water with the sugar and let it sit for at least one minute to activate.
Sift the flour into a bowl, make a hollow on the centre and tip in the yeast mixture.
Add eggs, lemon zest and a pinch of salt.
Start mixing (use your hand) and slowly add a little milk at a time, until the dough is smooth, soft and elastic. Keep mixing until bubbles appear.
Cover the bowl with cling wrap and leave to rest for in a warm place until the dough has almost doubled in bulk.
Add sultanas and form dough into balls the size of an unshelled walnut. Deep fry in hot oil until golden.
Place in a single layer in a dish lined with kitchen paper and dredge with icing sugar.
- You can also use a teaspoon to drop pieces of dough into the hot oil.
- Don’t cook too many balls at the same time; they will burn on the outside and will not cook on the inside.
- Best served warm and eaten the same day.
- Use vegetable oil for frying to give a cleaner taste.
Herald Sun, Tuesday, October 11, 2011 – page 42
Recipe submitted by Kate McGghie