This Italian fried dough is one of those wonderfully simple recipes that tastes like something straight from Grandma’s kitchen. A soft yeast dough is divided into small pieces, gently flattened, fried until puffed and golden, then immediately coated in granulated sugar.
The contrast is irresistible: slightly crisp on the outside, warm and fluffy in the middle, with plenty of crunchy sugar clinging to the surface.
Made with just a handful of inexpensive ingredients, these sweet fried pizzas are perfect when you want an old-fashioned Italian treat without preparing an elaborate dessert.
What Is Italian Sweet Fried Dough?
Sweet fried dough appears in many forms throughout Italian home cooking, with names, shapes, and preparations varying considerably from one region—and even one family—to another.
This version starts with a simple pizza-style yeast dough. Instead of baking it, small portions are flattened by hand and fried in hot oil. They're then tossed in granulated sugar while warm.
The result is somewhere between fried pizza dough and a simple yeast doughnut: rustic, fluffy, golden, and made for eating with your hands.
Why Everyone Will Love This Recipe
There’s nothing complicated about this recipe, and that’s exactly what makes it so good. The dough is made with flour, water, yeast, and a little sugar or honey, then left to rise until beautifully airy.
Once fried, the little pieces puff up and develop a golden crust while remaining soft inside. A generous coating of sugar is all they need before serving.
They’re especially delicious while still warm.
Tips for Perfect Italian Fried Dough
- Give the dough enough time to double in size before shaping it so the finished pieces are light and fluffy.
- Keep the frying oil around 340°F (170°C).
- Oil that is too cool can make the dough greasy, while excessively hot oil can brown the outside before the center cooks.
- Coat the fried dough with sugar while it is still warm so the granules stick to the surface.
Frequently Asked Questions
What Is Italian Fried Dough Made Of?
This version requires only Type 00 flour, water, fresh yeast, and a little sugar or honey for the dough. The pieces are fried in peanut oil and coated with granulated sugar.
Can I Use All-Purpose Flour Instead of Type 00 Flour?
Yes. Type 00 flour is common in Italian dough recipes, but all-purpose flour is the easiest substitute for U.S. home cooks. You may need to adjust the water slightly depending on the flour.
How Do I Know When the Dough Has Risen Enough?
Rather than relying only on a specific amount of time, look at its volume. The dough should become noticeably airy and approximately double in size.
Why Is My Fried Dough Greasy?
The frying oil may not have been hot enough. Try to maintain a temperature of approximately 340°F (170°C) and avoid overcrowding the pan, which can cause the oil temperature to drop.
Can I Add Other Toppings?
Absolutely. Granulated sugar is the classic finish for this recipe, but you could also add cinnamon sugar or serve the fried dough with chocolate-hazelnut spread for a more indulgent variation.
Is Italian Fried Dough Best Served Hot or Cold?
It's at its best fresh and still slightly warm, when the outside is crisp and the center remains particularly soft and fluffy.
How to Store
Italian fried dough is best eaten on the day it's made. Like most fried dough recipes, it gradually loses its crisp exterior and airy texture during storage.
If you have leftovers, let them cool completely and keep them covered at room temperature for up to 1 day. Briefly warming them before serving can help improve their texture.
How to Freeze
For the best results, freeze the dough rather than the already fried pieces. After the initial rise, portion the dough and freeze it well wrapped in a freezer-safe container.
Thaw it completely in the refrigerator, then allow it to come closer to room temperature and become soft and workable before shaping and frying.
Freezing the finished sugar-coated fried dough is less ideal because the crisp exterior and sugar coating can deteriorate after thawing.
Ingredients
How to Make Italian Fried Dough
Place the Type 00 flour in a large mixing bowl. Add the fresh baker's yeast, sugar or honey, and most of the lukewarm water.
Place the Type 00 flour in a large mixing bowl. Add the fresh baker's yeast, sugar or honey, and most of the lukewarm water.
Begin mixing, gradually adding more water as necessary, until a dough forms.
Begin mixing, gradually adding more water as necessary, until a dough forms.
Knead until it becomes smooth, elastic, and homogeneous. Because different flours absorb water differently, you may not need the entire 350ml.
Knead until it becomes smooth, elastic, and homogeneous. Because different flours absorb water differently, you may not need the entire 350ml.
Cover the bowl and leave the dough to rise in a warm place until it has doubled in size.
Cover the bowl and leave the dough to rise in a warm place until it has doubled in size.
Once risen, gently transfer the dough to your work surface. Divide it into small portions and lightly flatten each piece with your hands, keeping the shapes rustic rather than making them perfectly uniform.
Once risen, gently transfer the dough to your work surface. Divide it into small portions and lightly flatten each piece with your hands, keeping the shapes rustic rather than making them perfectly uniform.
Pour the peanut oil into a deep pan and heat it to approximately 340°F (170°C). Carefully lower a few pieces of dough into the hot oil without overcrowding the pan. Fry until puffed and golden, turning as necessary so they cook evenly on both sides.
Pour the peanut oil into a deep pan and heat it to approximately 340°F (170°C). Carefully lower a few pieces of dough into the hot oil without overcrowding the pan. Fry until puffed and golden, turning as necessary so they cook evenly on both sides.
Remove the Italian fried dough from the oil and let the excess oil drain briefly. While the pieces are still warm, generously coat them in granulated sugar so it adheres to the surface.
Remove the Italian fried dough from the oil and let the excess oil drain briefly. While the pieces are still warm, generously coat them in granulated sugar so it adheres to the surface.
Serve immediately or while still slightly warm for the best contrast between the golden exterior and soft, fluffy center.
Serve immediately or while still slightly warm for the best contrast between the golden exterior and soft, fluffy center.
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