Puglian , also known as pittule or pittule pugliesi, are delicious small dough balls that originate from Puglia, a region in Southern Italy. These traditional snacks are incredibly easy to make and can be enjoyed as a savory or sweet treat. In this article, we will discuss the step-by-step process of making Puglian pettole.

To make Puglian pettole, you will need the following ingredients:
– 250 grams of all-purpose flour
– 1 teaspoon of active dry yeast
– 200 milliliters of warm water
– 1 teaspoon of salt

Here’s how you can make them:

Step 1: Activate the yeast
In a small bowl, mix the active dry yeast with warm water and let it sit for a few minutes until it becomes frothy. This indicates that the yeast is activated and ready to use.

Step 2: Combine the ingredients
In a large mixing bowl, add the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture. Gradually incorporate the flour into the liquid, stirring with a wooden spoon or your hands until a sticky dough forms.

Step 3: Knead the dough
Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, you can add additional flour, but be careful not to add too much as it may make the pettole dense.

Step 4: Proof the dough
Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 5: Shape the pettole
Once the dough has risen, punch it down to release any air bubbles. Pinch off small pieces of dough, about the size of a walnut, and roll them into balls between your palms. Place the shaped pettole onto a tray or baking sheet lined with parchment paper.

Step 6: Fry the pettole
In a deep frying pan or a pot, heat vegetable oil over medium-high heat. Fry the pettole in batches, making sure not to overcrowd the pan, until they turn golden brown and crispy on the outside. This should take about 2-3 minutes per side. Use a slotted spoon or tongs to carefully remove the pettole from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.

Step 7: Serve and enjoy
Puglian pettole can be enjoyed in various ways. For a savory option, sprinkle them with a pinch of salt or serve them with a side of tomato sauce or pesto. If you prefer a sweet treat, dust them with powdered sugar or drizzle them with honey or Nutella. They can be served warm or at room temperature.

Puglian pettole are a delightful and versatile snack that can be enjoyed on any occasion. Whether you choose to make them as a savory or sweet dish, these fried dough balls are sure to satisfy your taste buds and transport you to the beautiful region of Puglia in Italy. So why not give them a try and experience a little taste of Italy in your own kitchen?

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