Step 1: Activate the Yeast
The first crucial step is to activate the yeast, as this is key to making our cookies soft and fluffy. To do this, place the warm water in a bowl along with the fresh yeast, 2 tablespoons of sugar, and 2 tablespoons of flour. Mix gently and let it rest for about 10 minutes.
You'll know the yeast is ready when it begins to foam and bubble slightly. This indicates that the yeast is alive and ready to make the dough rise. Properly activating the yeast is the secret to perfectly airy cookies.
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wheat flour
filling
Cookies
Step 2: Prepare the Dough
While the yeast works its magic, place the flour in a large bowl and make a well in the center. This will be our "well" where we'll mix the wet ingredients. Add the eggs, the remaining sugar, the vanilla extract, the lemon zest, and the melted margarine.
When the starter is ready, gradually incorporate it into the flour mixture. You can start by mixing it with a spoon and then move on to kneading with your hands.
Kneading is another key step: on a clean work surface, work the dough for about 5 minutes, until it is smooth, homogeneous, and slightly elastic. It's not necessary to knead it too much, just enough for all the ingredients to be well combined.
After kneading, place the dough in a clean bowl, cover it with a cloth, and let it rest for 30 minutes. The dough should double in size, indicating that it is ready to be shaped into balls.
Step 3: Shaping the Balls
Once the dough has risen, it's time to cut and shape our balls. Ideally, the portions should be 40 to 50 grams, which you can weigh using a scale or a measuring spoon.
Form small, round, uniform balls, making sure they are well sealed so they don't lose their shape when frying. Place them on a lightly floured baking sheet, leaving space between each one, and cover them with a cloth.
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Milk
Cookie
Puff Pastry
Let them rise again for 1 hour, or until you see them puff up and double in size. This second rise ensures the balls are fluffy and soft, with that irresistible texture.
Step 4: Fry the balls
Here comes one of the secrets of classic fritters: beef fat. Yes, it may sound unusual these days, but the fat gives them that authentic and unique flavor that you won't get with vegetable oil.
Heat the fat over medium heat. To check if it's ready, you can drop in a small piece of dough: if it bubbles gently and rises slowly, it's perfect.
Fry the balls, turning them so they brown evenly. It's important not to put too many in at once, because that lowers the temperature of the oil and makes them absorb more. Once golden brown, transfer them to paper towels to remove excess oil.
