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Recipe: a bread dough. A kilo of durum wheat semolina (reground is also fine) Two or three oranges, juice and peel 16/18 grams of salt 450 ml of water About 450 ml of milk ... depending on the flour you use, all the milk may not be all necessary About 60 ml of liqueur, we use s'abbardente 20/25 grams of brewer's yeast Or from 20 to 30 percent of mother yeast. The less yeast you add, the longer we have to wait for the leavening, the lighter the fritters will be. Sugar to finish after frying Seed oil for frying, the pan must be full of oil almost to the edge A tin funnel Or a piping bag Pieces of wood to remove sas tzipulas from the hot oil In other territories they add a few eggs, sometimes even saffron. Personally I have re-proposed my family's one.