1/2 kg of wheat flour
2 whole eggs
2 soup spoons of natural fat
2 soup spoons of spirits
1 pinch of salt dissolved in a cold glass of water
1/2 kg of wheat flour
2 whole eggs
2 soup spoons of natural fat
2 soup spoons of spirits
1 pinch of salt dissolved in a cold glass of water
Place the sifted flour in a bowl and make a depression in the center
Add the other ingredients (excluding brine) and knead
Add the brine gradually
Knead with your hands until you get a smooth and uniform dough
Shape well, tearing the dough with your hands
Join the pieces, knead, and pound on the table to obtain a very soft dough that releases from your hands
Make a ball and let it rest for at least 1 hour
Cover the dough with cloth
Roll out the dough with a rolling pin (or pasta machine)
Place the chilled filling on an floured surface, press the edges well
Cut the puffs and fry them in hot fat
Place the puffs on paper towels to remove excess fat
