PETTOLE (or PITTULE) SWEETS FROM PUGLIA - Perfect dough for soft and not too greasy pettole RECIPE WRITTEN step by step on my blog by clicking here: https://blog.giallozafferano.it/cozze... Pettole (also called 'pittule' or 'popizze') are soft and delicious fried balls of leavened dough from the culinary tradition of Puglia and also very popular in Calabria and Basilicata. Born as an exclusively Christmas recipe, today they are prepared almost all year round because they are perfect to serve for buffets, aperitifs and, in the sweet version that I present below, ideal as desserts at the end of a meal. They are made with very few and simple ingredients, basically flour, water and brewer's yeast and, as I have already mentioned, with the same dough you can make both savoury pettole, which are usually enriched with various ingredients (including olives, capers, tuna, dried tomatoes) and sweet pettole, passing them in granulated sugar at the end of frying or sprinkling them with honey. INGREDIENTS: 500 g of 00 flour 400 ml of water (warm) 10 g of fresh brewer's yeast 1 teaspoon of sugar 10 g of fine salt (about 1 level tablespoon) For frying and sugaring: a pinch of peanut oil (at least 1 litre, if you use a large pan you will need two) a pinch of granulated sugar --------- ------------ ----------- ------------ ------------ ------------ ------------ ------------ ---------------- ------- PETTOLE (or PITTULE) APULIAN SWEETS - Perfect dough for soft and not too greasy breasts RECIPE WRITTEN step by step on my blog by clicking here: https://blog.giallozafferano.it/cozze... Pettole (also called 'pittule' or 'popizze') are soft and delicious fried balls of leavened dough from the Apulian culinary tradition and also very popular in Calabria and Basilicata. Born as an exclusively Christmas recipe, today they are prepared almost all year round because they are perfect to serve for buffets, aperitifs and, in the sweet version that I present to you below, ideal as desserts at the end of a meal. They are made with very few simple ingredients, basically flour, water and brewer's yeast and, as I have already mentioned, with the same dough you can make both savory breasts, which are usually enriched with various ingredients (including olives, capers, tuna, dried tomatoes) and sweet breasts, passing them in granulated sugar at the end of frying or sprinkling them with honey. INGREDIENTS: 500 g of 00 flour 400 ml water (lukewarm) 10 g of fresh brewer's yeast 1 teaspoon of sugar 10 g of fine salt (about 1 level spoon) For frying and sugaring: to taste of peanut oil (at least 1 liter, if you use a large pan you will also need two) to taste of granulated sugar FOLLOW ME also on: FACEBOOK: / cozzeemandarini INSTAGRAM: / cozzeemanda. . PINTEREST: https://www.pinterest.it/cozzeemandar... If you have any doubts or if you want to let me know if you liked it, write me in the comments! #recipe #puglia #giallozafferano #ricettechristmas #italianfood #recipe