Petulla
Petulla
Ingredients
- 3 grams dried yeast, (or 6 grams fresh yeast)
- 350 grams water
- 1 egg
- 500 grams flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- as needed neutral flavored oil, for frying (e.g., sunflower oil)
- as needed water, for dipping spoons
- a splash oil, for dipping spoons
- as needed cinnamon sugar, for serving
Instructions
- 1
In a large bowl, combine 350 grams water with 3 grams dried yeast (or 6 grams fresh yeast). Mix briefly with a whisk until combined.
⏱️ 2 min
- 2
Add 1 egg to the water and yeast mixture and mix until combined.
⏱️ 1 min
- 3
Slowly add 500 grams flour into the mixture, incorporating it a bit at a time after each addition, mixing with a whisk or spatula.
⏱️ 3 min
- 4
Once some flour is incorporated, add 1 teaspoon salt and 2 tablespoons olive oil to the dough.
⏱️ 1 min
- 5
Give the dough a really good mix for a couple of minutes until well combined. The resulting dough will be wet and sticky.
⏱️ 2 min
- 6
Cover the bowl containing the dough with plastic wrap.
⏱️ 1 min
- 7
Place the covered dough in the fridge overnight (approximately 12 hours). Alternatively, if preparing on the same day, leave it out at room temperature for 3 hours.
⏱️ 720 min
- 8
When ready to cook, heat a pan with some neutral flavored oil (such as sunflower oil) on the stovetop over medium heat.
⏱️ 3 min
- 9
Prepare a separate small bowl with water and add a splash of oil to it. This mixture will be used for dipping spoons.
⏱️ 1 min
- 10
Dip a spoon into the water and oil mixture.
- 11
Use the wet spoon to scoop tablespoon sized mounds of the dough.
- 12
Carefully drop the scooped dough mounds into the hot oil in the pan. Do not overcrowd the pan.
⏱️ 2 min
- 13
Fry the dough pieces until they are golden brown on each side, flipping them as needed with tongs. This will take about 2-3 minutes per side.
⏱️ 8 min
- 14
Remove the fried dough from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 15
Transfer the fried petulla to a serving plate and sprinkle generously with cinnamon sugar before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Petulla
- 3 grams dried yeast, (or 6 grams fresh yeast)
- 350 grams water
- 1 egg
- 500 grams flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- as needed neutral flavored oil, for frying (e.g., sunflower oil)
- as needed water, for dipping spoons
- a splash oil, for dipping spoons
- as needed cinnamon sugar, for serving
Instructions
- 1
In a large bowl, combine 350 grams water with 3 grams dried yeast (or 6 grams fresh yeast). Mix briefly with a whisk until combined.
⏱️ 2 min - 2
Add 1 egg to the water and yeast mixture and mix until combined.
⏱️ 1 min - 3
Slowly add 500 grams flour into the mixture, incorporating it a bit at a time after each addition, mixing with a whisk or spatula.
⏱️ 3 min - 4
Once some flour is incorporated, add 1 teaspoon salt and 2 tablespoons olive oil to the dough.
⏱️ 1 min - 5
Give the dough a really good mix for a couple of minutes until well combined. The resulting dough will be wet and sticky.
⏱️ 2 min - 6
Cover the bowl containing the dough with plastic wrap.
⏱️ 1 min - 7
Place the covered dough in the fridge overnight (approximately 12 hours). Alternatively, if preparing on the same day, leave it out at room temperature for 3 hours.
⏱️ 720 min - 8
When ready to cook, heat a pan with some neutral flavored oil (such as sunflower oil) on the stovetop over medium heat.
⏱️ 3 min - 9
Prepare a separate small bowl with water and add a splash of oil to it. This mixture will be used for dipping spoons.
⏱️ 1 min - 10
Dip a spoon into the water and oil mixture.
- 11
Use the wet spoon to scoop tablespoon sized mounds of the dough.
- 12
Carefully drop the scooped dough mounds into the hot oil in the pan. Do not overcrowd the pan.
⏱️ 2 min - 13
Fry the dough pieces until they are golden brown on each side, flipping them as needed with tongs. This will take about 2-3 minutes per side.
⏱️ 8 min - 14
Remove the fried dough from the oil and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 15
Transfer the fried petulla to a serving plate and sprinkle generously with cinnamon sugar before serving.
⏱️ 1 min