These golden, pillowy fried dough bites are a beloved Christmas tradition in Puglia, where families gather to fry batch after batch while sipping wine and exchanging stories. Made with a simple yeasted dough, they puff up into crispy-on-the-outside, tender-on-the-inside morsels traditionally drizzled with warm honey or sprinkled with sugar. They vanish almost as fast as you can fry them.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings6
Yield6 servings (about 30 pieces)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 20 gFat
- 3 gSaturated Fat
- 54 gCarbs
- 2 gFiber
- 9 gSugar
- 7 gProtein
- 380 mgSodium
- 95 mgPotassium
- 18 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Dough
- 500 g (4 cups) all-purpose flour
- 10 g (2 tsp) active dry yeast
- 300 ml (1 1/4 cups) warm water, about 38°C (100°F)
- 2 tbsp olive oil
- 1 tsp granulated sugar
- 1 tsp fine sea salt
- 1/2 tsp grated lemon zest (optional, for fragrance)
For Frying and Serving
- 1 liter (4 cups) neutral frying oil, such as sunflower or peanut
- 4 tbsp honey, warmed
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
- Flaky sea salt, for finishing (optional)
Directions
- In a small bowl, dissolve the yeast and sugar in the warm water and let stand for 5 to 10 minutes until foamy on the surface.
- In a large mixing bowl, combine the flour, salt, and lemon zest if using. Pour in the yeast mixture and olive oil, then stir with a wooden spoon until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in bulk.
- Punch down the dough and let it rest for 10 minutes. With well-oiled hands, pull off walnut-sized pieces and shape each into a small ball, ring, or figure-eight; traditional shapes vary by family.
- Heat the oil in a deep heavy-bottomed pot to 170 to 175°C (340 to 350°F), monitoring the temperature throughout frying.
- Carefully drop 4 to 5 pieces of dough into the hot oil at a time and fry for 2 to 3 minutes per side, turning occasionally, until deep golden brown and puffed.
- Remove with a slotted spoon and drain on a paper towel-lined tray. Keep warm in a low oven while you fry the remaining dough in batches.
- Pile the pettole on a platter, drizzle generously with warm honey, and dust with powdered sugar and cinnamon. Serve immediately while hot and pillowy.
Cook’s Notes
- Keep your hands well-oiled when shaping the sticky dough; this prevents sticking and helps create a beautifully crisp crust.
- Maintain a steady oil temperature between 170 and 175°C; too cool makes the dough greasy, too hot browns it before the inside cooks.
- For a savory Christmas variation popular in Bari, tuck a small anchovy fillet or a pitted black olive into the center of each dough ball before frying.
- Resist adding extra flour; a slightly tacky, hydrated dough produces lighter, airier pettole with a tender crumb.
- Eat pettole the moment they leave the fryer; they lose their signature pillowy texture as they cool.
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