2 cups of wheat flour
1 1/4 teaspoons of active dry yeast
3/4 teaspoon of salt
2 cups of wheat flour
1 1/4 teaspoons of active dry yeast
3/4 teaspoon of salt
Sift the wheat flour, yeast, and salt into a bowl
Add the butter and mix well with a spoon
Add sufficient milk to obtain a firm dough
Place on a floured surface and open to a thickness of 1 cm
Cut into squares and add to hot broth
Cover well and cook for 20 or 25 minutes
Let it rest for 2 1/2 days, more or less
The lid needs to close tightly, as otherwise the fritters will become heavy.
