Prep 20 mins
Cook 10-12 mins
"Grugno, or pig’s snout, is something I came up with one day when I had some leftover focaccia dough. Not wanting to do the usual bomboloni (ball) or ciambella (doughnut) shapes, I stuck my index and middle finger into the center of the dough balls I’d made, unknowingly creating a shape similar to the snout of a pig. After a quick bit of research, I discovered that it was new and set about naming it." Oink!
1.5 litres vegetable oil for frying
7g (1 sachet) dry yeast
250g plain flour
30ml olive oil
220g (1 cup) caster sugar
2 tsp ground cinnamon
1. For dough, combine yeast and 170ml lukewarm water in the bowl of an electric mixer fitted with a dough hook. Add flour, oil and 1 tsp salt, and mix for 8-10 minutes on medium speed, until dough is well-combined, scraping sides of the bowl if needed. Increase to high and knead for 2 more minutes.
2. Using a pastry scraper, remove dough from bowl on to a lightly floured bench and leave to rest for 10 minutes.
3. Divide dough into nine, 50g pieces. Roll each piece into a firm ball, and place on a floured tray or board with plenty of space in between each, and set aside to prove for 30 minutes.
4. Meanwhile, heat oil in a large saucepan over medium-high heat until 180°C. Have a bowl of flour to dip your index and middle fingers into, then press them firmly into the middle of each dough ball, creating two nostrils.
5. Fry grugno in batches, turning occasionally (be careful of hot oil splashing) until golden brown (5-6 minutes). Remove with a slotted spoon and place on a cooling rack.
6. For cinnamon sugar, mix ingredients to combine.
7. When grugno have cooled for 5 minutes, drop them one by one into the cinnamon sugar, roll them around and coat well or you can just sprinkle sugar on for the kids to limit the amount of sugar, and serve. Grugno are best eaten warm.
Recipe extracted from Big & Little: Simple Italian food for kids and grown-ups by David Lovett, $44.95, published by Elton & Featherby, biglittlebook.com.au. Photography by Alicia Taylor.