2 packages of active dry yeast for bread
1 cup of warm water
4 cups of all-purpose flour
2 cups of fresh ricotta cheese
2 tablespoons of grated Parmesan cheese
1/4 cup of chopped parsley
2 tablespoons of finely chopped green onion
2 large eggs, lightly beaten
2 teaspoons of salt
2 packages of active dry yeast for bread
1 cup of warm water
4 cups of all-purpose flour
2 cups of fresh ricotta cheese
2 tablespoons of grated Parmesan cheese
1/4 cup of chopped parsley
2 tablespoons of finely chopped green onion
2 large eggs, lightly beaten
2 teaspoons of salt
In a large bowl, combine the yeast and warm water
Let it rest for 5 minutes
Add 2 cups of all-purpose flour and fresh ricotta cheese to the mixture at room temperature
Add the Parmesan cheese, parsley, green onion, eggs, and salt
Mix until well combined
Use an electric mixer to beat the mixture until smooth
Gradually add the remaining flour, 1 cup at a time, mixing well after each addition
The dough should be soft and sticky
Let it rest, covered with a cloth, for 1 1/2 hours or until it has doubled in volume
Knead the dough with a wooden spoon
Mold into small puffs and place them in greased muffin cups
Let them rise for 20 minutes or until almost double again
Bake in a moderate oven (180°C) preheated for 15 minutes or until, when removing the foil and tapping the bottom of the pan, it produces a hollow sound
Let cool in the muffin cups for 5 minutes
Remove from the cups and let cool completely
Yield: 49 little puffs.
