Leavened dough, fried until golden brown and rolled in sugar. Hot, crunchy, and ready to be devoured.
Today we’re making a classic pastry, perfect for breakfast or a snack: incredibly soft and light fried sweet braids. They are ideal for dipping in milk or simply enjoyed sprinkled with granulated sugar. Their texture is unique, and if you follow these simple steps, they’ll disappear from the plate in no time. Come with me as we start strolling. Happy recipe, Giusi.
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- Difficulty: Very easy
- Rest time: 3 Hours
- Portions: 14 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 2/3 cups all-purpose flour (+ as needed)
- 2 1/4 tsp active dry yeast
- 2 tbsps granulated sugar
- 1 cup milk
- 3 1/2 tbsps butter
- 1 egg
Steps
In a large bowl (or in a mixer), mix and thoroughly work the warm milk with the egg, sugar, and yeast (make sure it is well dissolved).
Gradually add the flour and start kneading.
When the flour is almost completely absorbed, incorporate the butter, previously softened and cut into small pieces.
Work the dough until it is soft, smooth, and homogeneous.If the dough is too sticky, add a little flour at a time, until it easily detaches from the bowl.
Shape a ball with the dough and place it in a lightly floured bowl.
Cover with plastic wrap and let rise for about 3 hours in a warm place.After the rising time, turn the dough out onto a floured work surface and gently deflate it.
Shape it into a loaf and divide it into 14 portions of about 2.8 oz each.Take each piece and work it to create a long roll.
Twist it on itself to form a braid (or a spiral).
Place the braids on a baking sheet covered with parchment paper.
Cover the braids with a clean kitchen towel and let them rest and rise for another 20 minutes. This rest is crucial to achieve maximum fluffiness in frying.
Heat plenty of peanut oil (or another oil suitable for frying) in a large pan. The ideal temperature is about 340°F.Tip: If you don’t have a kitchen thermometer, just immerse the tip of a wooden toothpick into the hot oil.
When you see it sizzling immediately around the wood and lively bubbles appear, it means the oil has reached the ideal frying temperature.Fry the braids a few at a time, turning them, until they reach a nice uniform golden color on all sides.
Quickly drain them with a slotted spoon and place them on paper towels to remove excess oil.
While still hot, immediately roll them in granulated sugar.
Your Fried Sweet Braids are finally ready.
One last tip: enjoy them hot or warm. It’s at this moment they reach the peak of their softness. But don’t worry: even once cooled, their goodness doesn’t disappear… they simply change texture, remaining delicious nonetheless.
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