How to make perfect and tasty pettole (balls of yeast dough from Puglia)

How to make perfect and tasty pettole (balls of yeast dough from Puglia)

published on 13 August, 2019 at 13:49
Ingredients:
150g mother yeast (or you can prepare a poolish with 100g all-purpose flour, 50g water and 5g yeast)
250g all-purpose flour
250g Manitoba flour
430ml lukewarm water
1 tsp sugar
1 tsp salt
 
Directions:
If you don't have mother yeast, prepare a poolish by mixing flour, water and yeast. Let double in volume.
Put the two flours in a bowl, then add the poolish, water and sugar. Dissolve the yeast and add all the ingredients, then add the salt and let the dough double (3/4 hours).
Then heat the seed oil and shape the pettole as shown in the video. Let fry and serve in a savory or sweet version (by adding powdered sugar).
 
Video: https://www.youtube.com/watch?v=AWa10Py9QD4
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