Panzerotti Pugliesi

Method

1. For the dough: dissolve the yeast in a bowl with water, milk, and sugar.
2. Add the flour and start kneading.
3. When the dough begins to come together, add the oil and salt.
4. Knead until you get a smooth dough, not too hydrated.
5. Place the dough in an oiled bowl, cover, and let rise until doubled (about 2 hours).
6. After rising, divide the dough into pieces of 80-90 grams and form balls.
7. Place the balls on a baking sheet, cover, and let rise again for 30-40 minutes.
8. Meanwhile, prepare the filling: cut the mozzarella into small cubes and drain; crush the peeled tomatoes and drain.
9. Combine the mozzarella and tomatoes in a bowl and mix.
10. Take a risen dough ball, roll it out on a floured surface into a disc, not too thin.
11. Place some filling on half of the disc, wet the edges with water, fold into a half-moon, and press the edges firmly with fingers or a fork.
12. Place the panzerotti on a floured baking sheet.
13. Fry in hot oil at 180°C until golden, turning halfway.
14. Drain on paper towels and serve hot.