1/2 cup of grated cheese (90 g)
4 1/2 tablets of fresh biological yeast (70 g)
2 1/2 cups of milk (600 ml)
2 eggs
1 tablespoon of salt
1 cup of oil
1 kg of wheat flour
Parmesan cheese, grated to taste
1/2 cup of grated cheese (90 g)
4 1/2 tablets of fresh biological yeast (70 g)
2 1/2 cups of milk (600 ml)
2 eggs
1 tablespoon of salt
1 cup of oil
1 kg of wheat flour
Parmesan cheese, grated to taste
In a medium bowl, mix the grated cheese, yeast, and 1 cup of lukewarm milk
Let it rest for 20 minutes until the mixture grows
Add the eggs, remaining milk, salt, oil, and flour
Mix everything with a wooden spoon or stand mixer until a smooth and elastic dough forms
Let it grow for 25 minutes or until it has doubled in volume
Grease several baking sheets with oil and dust with flour
Set aside
Grease the hands with oil and take a handful of dough
Work the dough with your fingertips to make it smooth
Squeeze the dough into a ball
Arrange the puffs on the baking sheet, leaving a gap between each one
Repeat the process until all the dough is used
Let it grow in the oven for another 20 minutes
Preheat the oven to 250°C (very hot)
Put it in the oven for 9 minutes or until the dough browns at the bottom and becomes slightly golden on top (this time may vary depending on your oven)
Do not let the dough overcook
Remove from the oven
Remove each puff from the oven, brush with butter, and sprinkle with grated Parmesan cheese
124 calories per serving
