INGREDIENTS FOR 1 KG OF CRISPELLE: 1 kg pastry flour 150 gr sugar 120 gr Extra virgin Oil 4 eggs 220 gr yeast base or 1 cube of brewer’s yeast About 4 cups of water Sunflower oil 6-7Anchovies Ricotta (Soft white italian cheese

DOUGH MAKINGTake the eggs and break them in a bowl, whip together with the sugar and oil, pour in the arranged flour fountain which you’ve setted before. Place the yeast and dissolve it in 4 tablespoons of warm water. Begin to knead until the dough is nice, smooth and soft (about 10 minutes) .If it’s a little tough, add a few tablespoons of warm water and continue to knead. PREPARATION OF THE CRESPELLAWhen the dough is smooth and soft cut small piece at a time strecht it.You should make bite size spherical shape, you can also use a wooden spoon to make them the shape you want.Once formed you should let them place them in a stray to shake off the excess of the flour. Then let them rest and rise for a couple of hours.

NORMAL CRISPELLEThere are other kind of crispella you can make:

WITH RICOTTA

WITH ANCHOVIES

HOW TO KNOW IF YOUR DOUGH IS READY.You can check that the little dough are well leavened with this test. After the time of leavening has expired , place a pot filled with water on the fire, and when it boils , take one of the little dough and throw it in the pot, if it comes up instantly the dough is good, if not you should let it rest a little bit more.FRYING TIMEOnce leavened, put a fryingpan with plenty of oil on the fire , make sure the oil to be hot. Fry the crispelle , until gold like color finishing with throwing them in sugar..