The staples are a fragrant and tasty gluttony of Neapolita origin.
INGREDIANTS
1. 1 kg Flour
2. 100 g Sugar
3. 50 g Fresh brewer's yeast
4. 20 g Salt
5. 200 g Lard (or butter)
6. 500 ml Water
7. 4 Eggs
8. to taste Lemon zest
How to make fritters or greedy staples
1. In the bowl of the mixer, combine the flour, sugar and yeast. Knead with the leaf hook until the mixture is homogeneous. While the mixer is in action, add the egg and grated lemon zest.
2. When the dough begins to be composed and well blended, mount the hook and continue to knead, adding the soft butter a little at a time, waiting for it to be well incorporated before adding more. Transfer the dough (it will be a bit sticky) on a well floured pastry board, rework it briefly with your hands and transfer it to a bowl. Let it rise, covered with cling film, until doubled (about 1 hour and 30 - 2 hours).
3. Turn the dough over onto a floured pastry board, take out small portions and form cords of about 15 cm in diameter with a thickness of 1 finger with your hands. Join the two ends and form donuts.
4. Fry the staples, a few at a time, in hot oil at 170-180 °. When they are golden brown, drain them with a slotted spoon, dry them with absorbent paper and pass them in granulated sugar to cover them. I also add a little cinnamon in the sugar.
5. To make them even more delicious, fill them with an excellent hazelnut cream.
