Frigolli - Not the Traditional Figolli!
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Ingredients:
Dough Balls:
2tsp Instant Dry Yeast
160ml Warm Milk (not more than 40°c)
70g Caster Sugar
3 Eggs (room temperature)
115g Unsalted Butter (room temperature)
550g All-Purpose Flour
1tsp Salt
Zest of 1 Lemon (grated)
Filling:
250ml Fresh Cream
100g Caster Sugar
1/4tsp Vanilla Essence
Zest of 1 Lemon (grated)
Zest of 1 Orange (grated)
200g Pure Ground Almond
Shell:
500g Novi Dark Chocolate
750g Roasted Crushed Almonds
1ltr Vegetable Oil for Frying
Directions:
1.Start with the dough. Place the yeast and milk in a bowl and let it froth for about 10 minutes. When you see bubbles forming you're good to continue.
2.Add the rest of the ingredients and form into a dough using your hands or a mixer. If it's still too runny or too dry, adjust with some milk or flour accordingly.
3.Knead for about 10 minutes until you get a soft silky dough.
4.Spread some vegetable oil in a bowl to avoid sticking and place the dough inside. Cover tightly with cling film.
5.Now ideally place it in the fridge for at least 8 hours or overnight until it doubles in size and firms up. If you want to use it immediately, let it rise in a warm place for about an hour or until it doubles in size. It is suggested to chill it for at least an hour before using it, otherwise it will be too soft.
6.Cut the dough into 4 parts and using some flour open it to a thickness of about half an inch.
7.Using a small cookie cutter punch out little buttons and place them on parchment paper.
8.Cover them with a kitchen towel for at least 10 minutes. Do not exceed 15 minutes or else they will puff up too much.
9.In the meantime preheat the vegetable oil for deep frying. The temperature should be between 170°c and 175°c.
10.Fry the dough buttons until they puff up to the surface and become spherical and golden brown. This should take around 3 minutes. Make sure to fry all sides and only fry into small batches.
11.Place them on a paper towel and let them cool off completely before filling.
12.In the meantime let's prepare the filling. Place well chilled fresh cream in a bowl and whisk until it firms up. While whisking add the sugar gradually.
13.When it's nice and firm add the vanilla essence and the orange and lemon zest.
14.Then gently fold the ground almonds in small batches until you get a thick and airy cream. Chill for at least 30 minutes, then place it in a piping bag.
15.Gently pipe some filling into each ball. They will inflate a bit but do not overfill or they might explode!
16.Now melt 2/3 of the chocolate. Leave some for a second coating.
17.Using a skewer dip each ball in the chocolate, let the excess drip off, then place the chocolate ball in a small bowl with the roasted crushed almond.
18.Coat entirely with almonds and place them on a wire rack to dry. Continue with the rest. You can place them in the fridge to speed up the process.
19.To do the final chocolate coat, melt the rest of the chocolate. Put on plastic gloves cause things are about to get messy!
20.Put half a teaspoon of chocolate on the palm of your hand and gently rub each ball between your hands. Place back on the wire rack and refrigerate.
21.Since we are using fresh cream ideally you store these Frigolli in the fridge.
22.Enjoy!