Fried Bombette with Ham and Cheese

Method

1. In a bowl, combine durum wheat semolina and type 0 flour. Make a well.
2. Add fresh yeast and a little water; dissolve yeast. Add more water and sugar; mix.
3. Add remaining water, salt, and butter. Combine until a dough forms.
4. Cover and let rest for 10 minutes.
5. Transfer to a floured surface; knead vigorously until smooth and elastic.
6. Perform a few flap and fold turns. Form a ball; let rise until doubled in volume.
7. Divide dough into 100g pieces; shape into balls. Let rest for 10 minutes.
8. Roll each ball into a disc on a floured surface.
9. Place two cheese slices on each disc, top with ham cubes. Moisten edges and fold to seal.
10. Place seam side down on a tray; cover and let rise for 20 minutes.
11. Fry in oil at 170°C (340°F), a few at a time, for about 3 minutes per side until golden.
12. Drain on paper towels and serve.