Pinzini

Begin by sifting the flour and salt into a large mixing bowl, then sprinkle in the yeast and using a spatula mix that in.

Next pour in the hand-hot water, along with the olive oil, and mix everything to a dough that leaves the sides of the bowl clean (if necessary you can add a few more drops of water). Now place the bowl with the dough in a lightly oiled, roomy polythene bag, close it with a clip and leave to stand for 1 hour or until double in size.

After that punch out the air then roll out on a very lightly floured surface to an oblong about a 20cm by 30cm Use a sharp knife to cut the dough into 6 squares. Then cut one of the squares into 2 triangles and cut each triangle into 2 smaller triangles, then repeat with the remaining squares.

Place them on the lined baking sheet and then pop it into an oiled polythene bag, and leave at room temperature for 30 minutes to an hour till risen and puffy. Heat the olive oil or groundnut oil in the frying pan over a medium to high heat and put a few layers of kitchen paper on to a large dinner plate.

When the oil is hot, first test it with a pinch of the dough, if it turns golden brown in 30 seconds the oil is hot ready. Remove it and fry the Pinzini about 4 at a time for 30 seconds on one side, then use the slotted spoon and a fork to turn them, and give them about 30 seconds again until they are evenly golden brown. Then remove them to the draining paper.

If the Pinzini seem to brown, either too fast or too slow, adjust the heat up or down accordingly. Now continue to fry the Pinzini, 4 or 5 at a time, until they are all puffed and golden and serve warm with a little more salt sprinkled over them.