Bread dough fritters with chocolate cream (without eggs) are delightful treats tied to the simple tastes of the past.
Made with a simple leavened dough of bread and filled with luscious egg-free chocolate cream.
My mom used to make them for us kids whenever we asked for something more “special” than the classic sugar-coated fritters.
So when she made pizza dough, she would prepare a larger amount of dough, quickly whip up some cream, and that would make us kids eagerly await the stuffed fritters, ready to be rolled in sugar.
Today, when I make them for my family, it’s always a festive moment for the little ones, and everyone wants to help, a beautiful way to pass on to the children a part of us and to make them appreciate how much goodness is hidden in the simple foods of the past.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 361.97 (Kcal)
- Carbohydrates 71.25 (g) of which sugars 22.22 (g)
- Proteins 9.07 (g)
- Fat 5.98 (g) of which saturated 2.74 (g)of which unsaturated 1.45 (g)
- Fibers 3.26 (g)
- Sodium 325.09 (mg)
Indicative values for a portion of 172 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/3 cups whole milk
- 1/2 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 package vanillin
- 1 2/3 cups semolina flour
- 3/4 cup all-purpose flour
- 3/4 cup water
- 1 tsp fine salt
- 1 tsp dry yeast
- 1 tbsp extra virgin olive oil
Tools
- Hand Whisk
Preparation
To prepare the bread dough fritters with chocolate cream (without eggs), make the pizza dough according to the procedure clicking here, but use the measurements indicated in this recipe.
Let it rise in the turned-off oven for about 2 hours or until doubled in volume.
Meanwhile, prepare the cream.
Combine sugar, cocoa, and cornstarch in a small pot.
Add the milk gradually, incorporating it so no lumps form.
Flavor with orange peel or half a packet of vanillin and thicken over medium heat, always stirring with a wooden spoon.
Let it cool in a bowl with plastic wrap in contact.
Once the dough has risen and the cream is cold, we can make the fritters.
Quickly work the cream with a hand whisk or electric beaters.
Roll out a piece of dough by hand or with a rolling pin, cutting a round shape, place a scant spoonful of cream in the center.
Do not overfill, or it will spill out during cooking.
Fold the circle in half, wetting the edges with water where you will seal, and press firmly with your fingertips.
Fry over medium heat in plenty of hot seed oil immediately after making the fritters.
When one side is golden, turn it to the other side, but do not use forks, which may puncture the fritters. I always use one metal spoon and one wooden spoon and turn them gently.
Let the excess oil drain by placing them on absorbent paper after frying.
When the fritters are still warm, roll them in granulated sugar.
If desired, dust with cinnamon.
The bread dough fritters with chocolate cream are now ready to be enjoyed.
Serve immediately.
Storage
In the fridge, well-sealed, for a couple of days.
You might also be interested in …
– Iris Catanesi with Custard and Chocolate Cream
Sponsored links on the page
Sponsored links on the page
Completely free, you can subscribe to my new YOUTUBE channel by clicking here. You will receive a notification each time I post new video recipes.
