Save Recipe Print
1 hr 5 min
45 min
20 min
24 to 36 clouds; 6 to 8 servin



Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the yeast mixture, melted butter and sparkling water. Using a fork begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Place the dough in a lightly oiled bowl, cover and allow to rest for 30 minutes at room temperature.

Heat 4 inches of olive oil in a deep pot to 350 degrees F.

Pull off 1/2 of the rested and risen dough, and with a rolling pin, roll it out to a rectangle, about 1/8-inch thick. With a pizza wheel cut the dough into 4-inch squares. Fry them 3 at a time in the hot oil until puffed and golden brown on both sides. Transfer hot clouds to paper towels to drain for 2 to 3 minutes.

Serve warm with Italian cold cuts.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Cloud Eggs

Recipe courtesy of Food Network Kitchen

Fried Rice

Recipe courtesy of Food Network Kitchen

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Ravioli

Recipe courtesy of Giada De Laurentiis

Fried Shrimp

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Fried Oysters

Recipe courtesy of The Neelys

Fried Chicken

Recipe courtesy of Jason Severs

Browse Reviews By Keyword

          Latest Stories