Breasts, savory donuts
The breasts are simply eaten salted (my favourite), but they can also be stuffed with broccoli, cauliflower, capers, anchovies, olives or cod. There is also a sweet version, where the breasts are covered in honey or sprinkled with icing sugar.
Ingredients:
- 500 g of 00 flour
- 10 g of salt
- 470 g of sparkling water
- 20 g of brewer’s yeast
- 1 teaspoon of sugar
- olive oil for frying
To stuff the breasts:
- small pieces of broccoli and/or cauliflower cooked in water
- capers (passed under water)
- anchovies, olives cut into small pieces
- cod previously cooked in water and removed from the bones
- Put the yeast in the warm water. Once melted, add the sugar.
- In a large bowl, pour the flour, salt and add the water and yeast mixture. Knead by hand making movements from bottom to top for several minutes until you obtain a homogeneous dough which will be relatively liquid.
- If you decide to fill the breasts, divide the dough into as many parts as the types of filling you want: one part for the natures, one part for the breasts with olives, etc. Then, in each of the containers, add your fillings in small pieces to the dough.
- Cover and leave to rest for 2 hours in a place protected from drafts. After 2 hours, you will notice that the dough will form bubbles: it’s time to prepare our breasts.
- Heat the oil in a deep fryer.
- Take a portion of dough with a spoon. Using another teaspoon, slide the ball of dough into the hot oil. And so on with the rest of the dough. Brown on both sides over medium heat.
- Once sufficiently golden, place them on absorbent paper and add salt, except for the breasts with anchovies.
Enjoy your meal! 🍽️🥂