Pizzelle campania
Instructions
Knead flour, water, yeast dissolved in warm water, a pinch of salt.
Allow dough to rest in warm place for 2-3 hours.
Work the dough again, into the small of 2.
5 cm in diameter, cut pieces 2-3 cm long and level them off in the shape of a circle.
Dipping as such pizzelle in hot oil and FRY rigirandole once.
Ingredients and dosing for 4 persons
- 200 g of flour
- 15 g of brewer's yeast
- Olive oil extra virgin
- 1 pinch of sea salt