Ingredients (for about 10 dumplings):
25 gr. of fresh yeast
500 gr. of flour "00"
70 gr. lard (or olive oil)
frying oil
Break yeast into a bowl and cover with water lukewarm. Add the sugar to melt thoroughly and then add a tablespoon of flour, stirring to remove at least the huge lumps. Wait 10 minutes (however, until the yeast has almost doubled its volume).
Meanwhile, on a cutting board (or in a large bowl), place the flour. Add the batter yeast, lard, cut into small pieces (or olive oil) and a teaspoon of salt (not directly in contact with the yeast).
Knead adding about 100 ml of warm water, in stages, but not until you get a smooth and it does not stick to hands. Put the dough, engraved cross, in a floured bowl, at least twice as big dough. Cover with a damp cloth and let rise in a warm place, away from drafts, for at least 4-5 hours.
Work the dough again for several minutes, possibly adding a little 'flour if necessary. Divide the dough into parts of 110-120 grams each, and let stand another 10 minutes.
Pulling each ball separately, resulting in a pastry ring (or at least quite circular, so you eat everything!) Of about 15-20 cm in diameter. Fry for 10-15 seconds on both sides, in a container tall enough and large enough to hold the sheets.
Go on paper towel to remove excess oil. If necessary, change the paper after about ten minutes. The ideal is to eat freshly cooked, you just heat in microwave for a few minutes. Serve with meats, especially ham and salami.
If you like, you can also freeze the balls wrapped in cling film (you keep about 1 month). In this case, when you want to bake should pull out of the freezer about 4 hours before removing their plastic wrap. Usually in this case it is necessary to add a little 'flour as you roll the dough, but otherwise it proceeds exactly as in the case.
Thanks to: grandmother Iris.
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