Donzelle
For approximately 10-12 donzelle
165 g water
335 grams of flour
9 grams dry yeast
7-8 grams of salt
dash of olive oil
pinch of sugar
Olive oil
Frying pan
Paper to drain
🕐 10 🔪 60+60 (of meer) ✋🏽 10-15 🍳 👩🏼🍳
1. In a large mixing bowl, mix water, yeast and a pinch of sugar. Add a small splash of olive oil.
2. Add the flour in sections and finally the salt.
3. Mix well until a nice dough is formed.
4. Grease a bowl with oil and leave the dough to rise under a towel for about 1 hour.
5. Divide the dough into balls and leave to rise again on a baking tray. This process can take up to 4 hours. You can also leave them to rise overnight.
6. Pour a generous layer of olive oil into a deep frying pan and heat it.
7. Take pieces from a ball of dough, pull them apart until they are as big as a hand. Then deep-fry in hot oil. When one side is brown, fry the other side.
8. Remove from the oil with a slotted spoon or tongs and drain on paper.
Nice to know
Donzelle are actually made from leftover pizza dough. Or from bread dough. That is also possible. Bread dough is slightly firmer because no oil has been added. It is nice to have a light dough, because then the donzelle swell nicely in the oil. I ate them for the first time at a friend's house who had run out of bread and made this quickly. If you use spelt flour, the rising process can be much shorter and you will have donzelle within an hour. Delicious with a starter or just in between.
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