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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat. | 2. In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form. | 3. Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes. | 4. Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes. | 5. Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece. | 6. Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total. | 7. Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
purpose flour	5 1/2	cups	unbleached	-	-	-	-
yeast	2 1/2	teaspoons		27.75	3.063	3.582	0.135
sea salt	3/4	teaspoon	coarse	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
peanut oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.