Pettole di Santa Cecilia (ancient Capitanata recipe)

• 250 g 00 flour
• 250 g plain flour
• 400 ml of warm sparkling water
• 1 teaspoon of sugar
• 12 g of salt
• 12 g of fresh brewer's yeast

Mix water, sugar and brewer's yeast. Add the flours and salt. Knead for at least 10 minutes until you obtain a smooth dough. Leave the dough to rise in the oven with the light turned off, for 3/4 hours until bubbles form. Preheat the peanut oil (at least 1/2 liter) to around 170 degrees and with two wet spoons of oil slide the balls into the oil until golden. Excellent warm.