Fried Bombette with Cooked Ham and Cheese

Method

1. In a large bowl, mix the semolina and all-purpose flour. Form a well in the center.
2. Add the dry yeast and a little milk (or water) into the well. Dissolve with your fingers.
3. Add sugar and continue mixing, then add the butter and salt.
4. Gradually incorporate the remaining milk until a sticky dough forms.
5. Cover and let rest for 10 minutes.
6. Transfer the dough to a lightly floured surface and knead until smooth and elastic.
7. Perform slap-and-fold folds for a few minutes, then shape into a ball.
8. Let the dough rise for about 20 minutes.
9. Divide the dough into 10 equal pieces. Flatten each piece and place a slice of cooked ham and a slice of cheese in the center.
10. Fold the dough over the filling and seal tightly, forming a ball.
11. Heat frying oil to 170°C (340°F). Fry the bombette in batches until golden brown on all sides.
12. Drain on paper towels and serve hot.