Tortas Fritas (Argentina)

 


  • 2,205 lbs sifted flour
  • 0,066 lbs active dry yeast
  • 0,035 lbs salt
  • 0,044 lbs sugar
  • 0,132 lbs melted butter
  • Butter or oil for frying
  • 0,16 lbs cups powdered sugar (for sprinkling)

Pour the flour into a bowl and make a hole in the middle. Add the yeast to the middle of the well and then the sugar. Pour yeast and sugar in half a glass of water and leave for 20 minutes.

Then add the melted butter.

Start kneading to obtain a homogeneous dough and gradually add the required warm water.

Add salt one minute after starting to knead.

Cover the dough with a cloth and let it rise for an hour or until the dough is twice its original volume.

Place the dough on a floured board surface and tap it to degas it.

Divide the dough into 20 pieces.

Roll each piece of dough into a round loaf about 0,19 inch thick and 5,90 inch in diameter. Make a small hole in the middle or cut it with a knife.

Heat a large amount of oil in a pan.

Fry both sides until golden brown. Turn only once while frying.

Drain the fried dough on paper towels and sprinkle with sugar.

ENJOY YOUR MEAL

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