2 hours and 30 minutes

organic spelt flour, 1 cup
wheat flour type 1, 2 1/4 cups
dry yeast, 1 teaspoon
fine sea salt, 2 teaspoons
stracchino cheese, 7 oz
warm water, 1 1/2 cups
sunflower oil, 5 1/2 cups


Pour water into a large bowl, add yeast and stir with a wooden spoon.
Add all the flours, salt and stir until the flours is thoroughly incorporated. The dough should be firm but sticky. Cover the bowl with a lid or a moist cloth and let rise at room temperature for about 2 hours.
Flour the dough and place on a floured work surface. Roll with a rolling pin until you get a 12 x 16 inches rectangle and about 1/8 inch thick.
Cut the dough into 12 squares and put a heaping teaspoon of cheese in the center of each square. Close the dough over the filling, pressing down the edges.
Cover with a plastic wrap and a towel and let rise for another 20 minutes.
Heat the oil in the fryer to 340 F°.
Put the basket in the fryer and fry the stuffed dough, 2 pieces at a time, for about 2 minutes each, turning them once.
Drain on kitchen paper and serve hot.