Chocolate puffs - bignole con cioccolato

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Raisins
¼ cup Rum
10 tablespoons Unsalted butter
1 pinch Salt
1¼ cup All-purpose flour; (unbleached)
4 Eggs
2 ounces Bittersweet chocolate; chopped
2 cups Extra virgin olive oil
Confectioner's sugar

Directions

Soak the raisins in the rum for 30 minutes; drain all but 1 Tb. of the rum.

Bring 1 cup of water to a boil with the butter and pinch of salt in a wide saucepan. Pour in the flour all at once, and stir constantly until the dough sizzles and pulls away from the bottom of the pan. Transfer to a mixer bowl and let cool; using a dough hook, add the eggs one at a time, the raisins, and chocolate.

Heat the olive oil until it registers 350 degrees and drop in batter by the tablespoon. Cook until fluffy and golden, turning once; remove with slotted spoon and blot dry with paper towels. Serve hot, dusted with confectioner's sugar.

Recipe by: The Magazine of La Cucina Italiana Feb 1998 Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 19, 1998

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