serves
10-12
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
10-12
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 160 ml milk
- 7 g (1 sachet) dried yeast
- 300 g (2 cups) plain flour, plus extra for rolling
- 1 tsp fine salt
- 30 g lard or butter, softened
- vegetable oil (or extra lard), for deep-frying
- 300 g cured meat, such as mortadella and prosciutto, to serve
Resting time: 1 hour
Instructions
- Heat the milk in a small saucepan over low heat until it is lukewarm (between 27°C-35°C). Remove from the heat, then stir in the yeast and leave to activate for 10 minutes.
- Place the flour, salt and lard or butter in the bowl of a stand mixer fitted with a dough hook. Use your fingertips to rub the lard or butter into the flour. Add the milk and yeast mixture, then mix on low speed until a smooth dough comes together. Transfer to another bowl, cover and stand in a warm place for 1 hour or until doubled in size.
- Preheat the frying oil or lard to 180°C.
- Roll out the dough on a lightly floured surface to 3 mm thick. Using a ravioli cutter or knife, cut diamond shapes or rectangles out of the dough.
- Fry a few pieces at a time until puffed and golden. Remove from the oil using a slotted spoon and drain on a wire rack placed over a tray. Transfer to paper towel to soak up any extra oil.
- Serve warm with cured meats.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
