The Fried Angel Bites are the sweet version of fried scugnizzi, or fried pizza strips that, in this case, are first rolled in granulated sugar and then covered with Nutella.
They are the classic end-of-meal treat you can enjoy at various Neapolitan pizzerias but are easily replicable at home if you already dabble with homemade pizza.
The dough is very simple to prepare and you can make it with a stand mixer or by hand as, for this kind of preparation, a high hydration (60%) is not necessary.
Despite their name, these little treats have a devilish allure😅…you’ll be tempted to eat one after another without any chance of stopping until they’re all gone and all that’s left is to lick your fingers.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1 tsp instant dry yeast
- 2/3 cup water (at room temperature)
- 1 tbsp extra virgin olive oil
- 1 1/4 tsp salt
- to taste granulated sugar
- to taste Nutella®
Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Metal Scraper
- 1 Frying Pan
- 1 Skimmer
- 1 Frying Basket
Steps
To prepare the fried angel bites with Nutella, first mix the flour with the dry yeast, then add a little flour at a time to the water in a bowl, stirring with a fork or a Danish whisk.
When you’ve added half of the flour, also add the salt and mix to incorporate it into the dough.
Continue adding the remaining flour, again a little at a time, and finally the oil.
Work the dough with your hands until it is smooth and homogeneous.
Cover the dough and let it rise until it doubles in size (it will take a couple of hours but also depends on the external temperature).
Once risen, take the dough, cut it into pieces of 0.5-0.7 oz, and then shape them into cords about 2.8-3.1 in long.
Fry the pizza strips in hot seed oil and when they are puffed and golden, transfer them to a frying basket to lose any excess oil.
Notes
If you use fresh yeast, calculate 3 times the weight of the dry yeast and dissolve it in the water.
If you use fresh yeast, calculate 3 times the weight of the dry yeast and dissolve it in the water.
