Nutella Panzerotti Recipe
Category: Desserts
Servings: 20 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 570g |
| All-purpose flour (00 flour) | 500g |
| Manitoba flour | 500g |
| Fresh brewer’s yeast | 3g |
| Extra virgin olive oil | 15g |
| Sugar | 10g |
| Fine salt | 20g |
| Nutella | 200g |
| Fresh liquid cream | 50g |
| Sunflower oil (for frying) | 1L |
| Extra sugar (for dusting) | To taste |
Instructions
-
Prepare the Dough
Begin by placing the all-purpose flour (00 flour) and Manitoba flour into the bowl of a stand mixer fitted with a dough hook. Crumble the fresh brewer’s yeast over the flour mixture. -
-
Add the Wet Ingredients
Turn on the mixer and slowly add half of the lukewarm water in a steady stream. Once the water is fully incorporated, add the fine salt to the dough. -
Add Olive Oil
After all the water has been absorbed, pour in the extra virgin olive oil and continue mixing on medium speed until the dough becomes smooth and begins to wrap around the hook. The dough should be homogenous and well-incorporated at this stage. -
Knead the Dough
Once the dough is mixed, transfer it to a work surface. Knead it with your hands until it forms a smooth, round ball. -
Let the Dough Rise
Place the dough in a large bowl and cover it with plastic wrap. Leave it to rise in a warm, draft-free area (such as a turned-off oven with the light on) for about 1 hour, or until it has doubled in size. -
Divide the Dough into Pieces
Once the dough has risen, use a dough scraper (tarocco) to divide it into 20 equal pieces, each weighing approximately 80g. Roll each piece into a ball and arrange them on a tray. Cover with plastic wrap and let them rise for another 30 minutes. -
Prepare the Nutella Filling
While the dough is rising, place the fresh liquid cream in a small saucepan and heat it gently. Once warm, pour it over the Nutella and stir until well blended and smooth. -
Roll the Dough
After the second rise, take each dough ball and flatten it using a rolling pin on a floured surface. Roll each piece into a 15 cm diameter circle. -
Fill and Fold the Panzerotti
Spoon a generous amount of the Nutella filling (about 1 tablespoon) onto the center of each dough disc. Fold the dough over the filling to form a crescent shape, sealing the edges by pinching them tightly together to avoid any leakage during frying. -
Fry the Panzerotti
Heat the sunflower oil in a deep frying pan or large pot to 170°C (340°F). Carefully fry the filled panzerotti in batches, turning them occasionally until golden brown and crispy. This usually takes about 2-3 minutes per side. -
Drain and Dust with Sugar
Once fried, remove the panzerotti from the oil and place them on paper towels to drain any excess oil. While still warm, sprinkle them with extra sugar to add a sweet touch. -
Serve and Enjoy
Serve the Nutella panzerotti warm, and enjoy the crispy outer shell with the gooey, chocolatey Nutella filling inside. Perfect for any dessert lover or as a special treat for gatherings!
Tips for Perfection:
- Ensure the oil temperature is right to avoid greasy panzerotti. A thermometer will help you maintain the correct frying temperature.
- You can also add a dash of vanilla or a sprinkle of cinnamon to the Nutella filling for a slightly different flavor.
This recipe yields 20 delicious Nutella-filled panzerotti that are crispy on the outside and irresistibly sweet on the inside! Perfect for a crowd or to treat yourself.
