Today I share one of the “Doña Anadina’s” (my sous chef’s mother) golden recipes. She’s one of my most faithful and constant advisors in the kitchen.
Doña Anadina is a master of the flour and dough and even knowing this, I should say that she outdid herself this time. The “little chefs” (and me, I cannot deny it) took good care of it!
It is an excellent choice for a finger food for parties or get-togethers. Easy, quick and flavorful. (Just makes sure you make a lot!)
- 1 lb. of flour.
- 1 lb. cheese cheddar.
- 1 spoonful of “royal double action” yeast. (or any other double action yeast)
- 1 egg.
Grate the cheese and mix it with the flour and the royal. When this is blended make a space in the center, add the egg, mix well with the hands and allow the dough to rest about 15 minutes.
After 15 minutes, make the pellets (small, remember that they will grow) and allow them to rest about 5 minutes. From there to the hot oil.
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