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Ingredientes
- 4 c. pastry flour
- 2 1/2 tsp salt
- 3/4 ounce yeast mixed with
- 3/4 c. hot water
- 4 Tbsp. butter melted
- 1 x splash sparkling water Extra virgin olive oil for frying
Direcciones
- Mound 3 1/2 c. of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the yeast mix, melted butter and sparkling water. Using a fork begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and throw away any leftover bits. Lightly reflour the board and continue kneading for 6 more min. The dough should be elastic and a little sticky. Place the dough in a lightly oiled bowl, cover and allow to rest for 30 min at room temperature.
- Heat 4 inches of extra virgin olive oil in a deep pot to 350 degrees.
- Pull off 1/2 of the rested and risen dough, and with a rolling pin, roll it out to a rectangle, about 1/8-inch thick. With a pizza wheel cut the dough into 4-inch squares. Fry them 3 at a time in the warm oil till puffed and golden on both sides. Transfer warm clouds to paper towels to drain for 2 to 3 min.
- Serve hot with Italian cool cuts.
- This recipe yields 24 to 36 clouds; 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 382 | |
| Calories from Fat 76 | 20% |
| Total Fat 8.66g | 11% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1028mg | 43% |
| Potassium 163mg | 5% |
| Total Carbs 64.95g | 17% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.23g | 0% |
| Protein 10.05g | 16% |
