Second-Stage Semolina

Ingredients

• 350 g Medium semolina (Sift before use)
• 100 g Wheat flour (type 45) (Provides elasticity)
• 1 c. à soupe Granulated sugar (Approximately 12 g)
• 0.5 c. à café Salt
• 3/4 c. à soupe Instant dry yeast (Approximately 7 g)
• 220‑400 ml Warm water (Add gradually until a supple dough is obtained)
• 150 ml Sunflower oil (or other high‑temperature oil) (For frying)

Instructions

1. Prepare the dry ingredients

   Measure 350 g of medium semolina, 100 g of flour, 1 tbsp of sugar and ½ tsp of salt. Sift the semolina and flour together into the bowl.

   Time: PT5M

2. Incorporate the yeast

   Add 3/4 tbsp of instant dry yeast to the dry ingredients and mix lightly.

   Time: PT2M

3. Add water and knead

   Gradually pour warm water (starting with 220 ml) while mixing by hand. Knead 2‑3 minutes until a supple dough that does not tear is obtained.

   Time: PT5M

4. First rest

   Form a ball, place it in the bowl, cover with plastic wrap and let rest 15‑20 minutes.

   Time: PT20M

5. Second kneading and rest

   After the rest, knead again 2‑3 minutes, reshape the ball and let rest 15‑20 minutes.

   Time: PT20M

6. Third kneading and rest

   Repeat the operation: knead 2‑3 minutes then rest 15‑20 minutes.

   Time: PT20M

7. Fourth rest (final rise)

   Let the dough rise for 1 h 30 in a draft‑free place, until it doubles in volume and forms bubbles on the surface.

   Time: PT1H30M

8. Shape the cakes

   Divide the dough into 8 equal balls. Lightly dampen your hands and flatten each ball into a disc about 1 cm thick, keeping the edges slightly thicker.

   Time: PT10M

9. Heat the oil

   Pour 150 ml of oil into the pan and heat over medium heat until 180 °C (when a small drop of water sizzles immediately).

   Time: PT5M

   Temperature: 180°C

10. Fry the cakes

    Place a cake in the hot oil, cook 2‑3 minutes each side until golden and well puffed. Drain on paper towels. Repeat with the remaining cakes.

    Time: PT20M

    Temperature: 180°C

11. Serve

    Serve the cakes hot, plain or accompanied with honey, jam or fresh cheese.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Medium semolina: Fine semolina
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Granulated sugar: Honey (reduce the amount)
• Instead of Instant dry yeast: Fresh yeast (10 g)
• Instead of Sunflower oil (or other high‑temperature oil): Peanut oil, Canola oil

Equipment Needed

• Large bowl
• Sieve
• Kitchen scale
• Measuring spoons
• Plastic wrap or plastic bag
• Frying pan (25‑30 cm diameter)
• Spatula or kitchen tongs
• Paper towel or absorbent paper

Critical Steps — Do Not Skip

• Do not tear the dough during kneading.
• Observe the resting times to develop elasticity.
• Let the dough rise until it doubles in volume.
• Maintain the oil at 180 °C during frying.

Chef Tips from the Video

• Using fine semolina gives a lighter texture, but medium semolina works well with a bit of flour.
• For a slightly sweet taste, dust the hot cakes with powdered sugar before serving.
• A drizzle of honey or maple syrup adds a gourmet touch.

Troubleshooting

Storage

Refrigerator: Store the cooked cakes in an airtight container for up to 2 days.

Freezer: Wrap the cooled cakes in plastic wrap and place them in the freezer for 1 month.

Room temperature: Consume the same day, otherwise the texture becomes soggy.

Make-Ahead Tips

• The dough can be prepared the day before, left in the refrigerator (covered with plastic wrap) and used the next day.
• The cooked cakes can be reheated in the oven at 150 °C for 5‑7 minutes.