Here’s an irresistible bite from Tuscany: coccoli—Florentine fried dough—golden, puffy, and perfectly salty-sweet, traditionally served with silky prosciutto and creamy stracchino for that melt-in-the-mouth contrast everyone loves. From region to region, Italy fries its dough with many charming names—think gnocco fritto, crescentine, torta fritta, pinzino—and each bite tells a story of simple, comforting cucina povera. 

Yield: about 20–24 coccoli
Ingredients

• Strong 00 flour (W 260): 500 g
• Water: 300 g (60%)
• Fresh baker’s yeast: 8 g
• Honey: 8 g (about 1 tsp)
• Fine salt: 10 g
• Extra-virgin olive oil: 20 g (to soften the dough)
• EVO for deep-frying

Directions

1. Dough
   • Dissolve the yeast and honey in lukewarm water. Add gradually to the flour and mix. After a few minutes, add the salt and the olive oil, then knead until smooth and elastic (about 10 minutes by hand or 6–7 minutes in a stand mixer).
2. First rise
   • Place in a covered bowl and let rise at room temperature for 1–1 h 30, until doubled.
   Shaping
   • Turn the dough out and pinch off walnut-sized pieces of about 25–30 g. Round lightly (or leave rough for a more rustic look).
3. Second rise
   • Arrange on a floured surface, cover with a cloth, and rest 30–40 minutes.
4. Frying
   • Heat the oil to 170–175 °C. Fry a few coccoli at a time, turning until puffed and golden, about 2–3 minutes total. Drain on paper towels and season with salt. Serve hot.

Notes on timing
• Active prep (mixing, kneading, shaping) is about 25–30 minutes; total frying time across batches is typically 15–25 minutes for this yield. Proofs add roughly 1 h 30–2 h 10 depending on room temperature.
Serving suggestion
• Serve with prosciutto crudo and stracchino, the traditional pairing for coccoli.