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1
For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes.
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2
Add 2 tablespoons olive oil, salt and sugar, and whisk.
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3
Set aside.
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4
In a large bowl, mix the all-purpose and whole wheat flours.
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5
Make a hole in the middle and pour in the yeast mixture.
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6
Slowly hand mix the flour until all the liquid is absorbed.
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7
If too wet, add more flour, 1/4 cup at a time.
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8
Sprinkle a clean work station with flour and knead the dough until smooth and elastic.
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9
Coat a large ceramic bowl with the remaining olive oil.
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10
Place the dough in the ceramic bowl and flip over to coat in the oil.
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11
Cover the top of the dough with plastic wrap and cover the bowl with a dish towel.
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12
Let rise until the dough has doubled in size, 2 hours.
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13
Punch down the dough and let rise for another hour.
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14
Heat canola oil to 350 degrees F in a deep-fryer.
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15
Dust a clean surface with flour.
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16
Tear small chunks of the dough and roll into sticks.
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17
If they get too sticky, toss in flour and roll some more.
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18
Deep-fry until crispy and golden, 2 to 3 minutes.
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19
Drain on a wire rack.
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20
For the chocolate nougat fondue: Melt the honey nougat milk chocolate over a double boiler on medium-low heat.
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21
Add the bittersweet chocolate and whipping cream.
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22
Stir until melted.
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23
Pour into a bowl.
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24
Put the frittelles on a plate and serve with a side of the chocolate nougat fondue.
