2 to 2 1/2 cups of wheat flour
2 tablespoons of anchovy paste
1/2 teaspoon of salt
1 tablespoon of active dry yeast for bread
1/2 cup of milk
1/4 cup of water
2 tablespoons of butter or margarine
6 fillets of anchovies cut into pieces
1/2 cup of mozzarella cheese cut into cubes
egg wash
2 to 2 1/2 cups of wheat flour
2 tablespoons of anchovy paste
1/2 teaspoon of salt
1 tablespoon of active dry yeast for bread
1/2 cup of milk
1/4 cup of water
2 tablespoons of butter or margarine
6 fillets of anchovies cut into pieces
1/2 cup of mozzarella cheese cut into cubes
egg wash
Mix 3/4 cup of wheat flour, the anchovy paste, salt, and yeast in a bowl without dissolving the yeast
Heat the milk, water, and butter (or margarine) until it's warm
Add the ingredients from the bowl to the mixture, beating with an electric mixer
Add 1/4 cup of wheat flour
Beat at high speed for 2 minutes
Add enough flour to obtain a soft dough
Place the dough on a floured surface and knead for about 3 minutes
Divide the dough into 12 equal pieces
Shape into balls
Open each one and fill with a little anchovy and mozzarella
Close well
Arrange the balls side by side in a round, greased baking dish, 20 cm in diameter
Brush with egg wash
Place a casserole in the bottom of the oven
Fill with boiling water
Put the baking dish with the puffs on top of the casserole and cover with a towel
Leave to rise for 30 minutes (without turning on the oven)
Remove the towel and remove the dough from the casserole with the water
Turn on the oven at a moderate temperature (180°C) and leave for about 20 minutes, or until they are golden brown
Remove from the baking dish to cool slightly
Serve warm
Yield: 1 loaf.
