52 minutes

Manitoba flour, 2,5 cup
Skimmed milk, 0,8 cup
Brewer’s yeast, 1 tbsp
Salt, 0,3 tbsp
Peanut oil, 10 cup


Let the yeast dissolve in lukewarm milk, add this mixture to the flour together with salt and knead until the mixture is homogeneous. Let the dough rest to rise for about 45 minutes in a warm place, until it doubles in volume.
Pass the dough in the sheeter for 10 times, until you get a not too thin sheet. Cut it into squares about 3 inches long.
Preheat the oil at at 356 °F degrees.
Fry for about 3 minutes, turning them halfway in the cooking process, until golden brown.
Lay them on a paper towel to dry. Serve hot and accompany with cold cuts and Gorgonzola cheese.

Thanks to: Pentole e Fornelli