Air fryer coccoli

Coccoli (literally, cuddles in Italian) are fried balls of bread dough originally hailing from Tuscany. Our version is made in the air fryer which means they are not at all oily. Stuff them full of ricotta and salty prosciutto and watch them disappear!

343 calories per serve

Allergens: Recipe may contain gluten, wheat, yeast, milk and lactose.

More nutrition information >

8 Ingredients

  • 185ml (3/4 cup) warm water

  • 7g sachet dried yeast

  • 1 tsp salt

  • Pinch of caster sugar

  • 300g (2 cups) plain flour

  • 2 tbsp olive oil, plus extra to grease and drizzle

  • Fresh ricotta, to serve

  • Prosciutto slices, coarsely torn, to serve

4 Method Steps

  • Step 1

    Combine the water

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    (185ml (3/4 cup) warm water), yeast (7g sachet dried yeast), salt (1 tsp salt) and sugar (Pinch of caster sugar) in a jug. Whisk until yeast dissolves. Set aside for 5 minutes until frothy.

  • Step 2

    Place the flour (300g (2 cups) plain flour) in a large bowl and make a well in the centre. Pour in the yeast mixture and oil (2 tbsp olive oil, plus extra to grease and drizzle), and use a wooden spoon to stir until combined. Use clean hands to bring the dough together. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.

  • Step 3

    Lightly grease a bowl with oil. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 hour or until doubled in size.

  • Step 4

    Use your fist to punch back the dough. Divide into 16 portions (about 30g each) and shape into a ball. Drizzle the balls with the extra olive oil and gently turn to coat. Lightly grease an air fryer basket. Place half the balls, spaced apart, into the air fryer basket and cook at 190C for 10 minutes or until golden brown. Transfer balls to a wire rack. Cook the remaining balls. 5 Cut the coccoli in half horizontally. Spread the base with ricotta (Fresh ricotta, to serve) then top with prosciutto (Prosciutto slices, coarsely torn, to serve). Cover with the tops of the coccoli to serve.
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Recipe Notes

Coccoli are best served warm, but can be served at room temperature up to 6 hours after cooking.

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