Domplines:
🐸
CHEF COQUÍ’S TIMING
Domplines 🍞
⏳ Prep: 15 mins
🔥 Cook: 10 mins
💡 Don’t over-knead the dough! Mix just until combined to ensure your domplines stay soft and fluffy on the inside. 🔊
If guanimes are the comfort soul of the kitchen, Domplines are the joy of the table! These delicious fried dough treats are famous for their golden, crispy exterior and soft center. They are the perfect partner for salted cod stew (bacalao), seafood, beans, or anything served in a rich sauce. Once you try one, it’s impossible to eat just one! This recipe is a family treasure; one of my family members has enjoyed it, and it is one of my father’s favorite appetizers.
Ingredients:
- 2 cups of All-purpose flour
- 1 tsp of Baking powder
- ½ tsp ofSalt
- 1 tbsp of Sugar
- 2 tbsp of Vegetable oil or Butter
- ½ to ¾ cup of Warm water (added gradually)
- Oil
Methods:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add Fats and Water: Incorporate the vegetable oil (or softened butter). Gradually add the warm water, mixing by hand or with a spoon until a dough begins to form.
- Knead: Transfer the dough to a lightly floured surface. Knead gently for about 5 minutes until the dough is smooth and elastic.
- Be careful not to over-knead, as this can make the domplines tough rather than fluffy.
- Rest: Cover the dough with a clean cloth and let it rest for 15 to 20 minutes. This allows the gluten to relax, making it easier to shape.
- Shape: Divide the dough into small balls (about the size of a golf ball). Flatten each ball into a disc or a slightly oval shape using your fingers or a rolling pin.
- Fry: Heat about an inch of vegetable oil in a skillet over medium-high heat. Carefully place the dough discs into the hot oil.
- Cook: Fry for about 2 to 3 minutes per side, or until they are puffed up and deep golden brown.
- Drain and Serve: Remove the domplines from the oil and drain them on paper towels. Serve immediately while warm.
