Easy Coccoli

Print Recipe

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings

Calories 502

Ingredients

1 ⅛ cup warm water not boiling hot
1 packet active dry yeast
1 tsp raw turbinado or granulated sugar
¼ tsp sea salt
2 Tbsp extra virgin olive oil divided
3 cups all-purpose flour + more for kneading
Extra virgin olive oil or grapeseed oil for frying
Sea salt for seasoning
5 oz stracchino cheese
24 slices of prosciutto thinly sliced

Instructions

All ingredients ready? Let's begin!
In a large mixing bowl, combine the warm water and yeast. Sprinkle the sugar on top of the water and yeast. Set this aside for about 5 minutes until the yeast starts to bubble.
Gently stir the salt and 1 tablespoon of olive oil into the yeast and water.
Add the flour and stir to combine well until the dough comes together into a ball.
Lightly flour a flat work surface. Place the dough onto the floured surface and knead with the heels of your hands for 5 minutes, dusting with a little more flour if too sticky. (Alternatively, you can make the dough in a stand mixer with a dough hook attachment).
Wipe the bowl out to remove any sticky dough remnants. Add the remaining tablespoon of oil to the bowl and rub it up the sides of the bowl. Place the ball of dough in the bowl and rotate it so the oil coats it. Cover the bowl with a clean kitchen towel or plastic wrap and place the bowl in either a turned-off oven or a microwave away from drafts and moisture. Allow the dough to proof until it doubles in size, approximately 60 minutes.
Roll and shape the dough into golfball-sized spheres. Set these aside on a lightly floured or parchment-lined sheet pan while you heat the oil and arrange your accompanying ingredients on a platter or clean cutting board. You can let the balls of dough rest for 30 minutes to rise again before frying.
In a skillet over medium-high heat, warm the oil – about ½ inch depth. Line a sheet pan or platter with paper towels for draining the coccoli.
When the oil is hot, start frying the balls of dough in a single layer in batches. Do not crowd the pan. Fry for approximately 5 minutes, rotating with a spoon or chopsticks until golden brown all over and cooked through. Remove to the paper towels to drain and season with a tiny bit of sea salt while still warm.
Arrange the prosciutto and cheese on a platter or serving board.
Add the warm coccoli to the platter or board and serve with small plates or napkins. The dough is meant to be pulled apart, smeared with cheese, and wrapped in prosciutto for a single bite.

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