Fried panzerotti

INGREDIENTS

• 12g of fresh brewer's yeast
• 50ml (1/4 cup) of water + 250ml (1 cup)
• 10g (3/4 tbsp) of sugar
• 350g (2 3/4 cups) of flour
• 150g (3/4 cup) of semola flour
• 20ml (1 1/2 tbsp) of olive oil
• 20g (1 tbsp) of salt
• 300g of mozzarella
• 250g (1 cup) of tomato sauce
• Oil for frying

METHOD

1. In a small bowl add the yeast, water, and sugar, and mix to dissolve the yeast.
2. In another bowl combine the flour, semolina, oil, and salt and gradually add the water. Mix everything to create the dough. Knead the dough until smooth.
3. Add the flour into the bowl and transfer the dough. Cover and let it rise for 2 hours.
4. Place the strainer over the bowl and add the mozzarella cubes and tomato sauce to prepare the filling.
5. After the time has elapsed divide the dough into balls (about 50/60g). Transfer the balls to the baking tray covered with parchment paper and let them rise for 30 minutes.
6. After time has elapsed spread each ball on the work surface, flattening it with the palm of the hand. With a lightly floured rolling pin form a disc, quite thin and homogeneous.
7. Add a spoonful of filling in the center and close the circle obtained by forming a crescent and seal the edges with your fingers.
8. Fry in deep oil until they are golden brown on both sides.