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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