Ingredients (for about 20 crispelle)

• 500 g (4 cups) all-purpose flour
• 10 g (2 tsp) salt
• 10 g (2 tsp) sugar
• 15 g (½ oz) fresh yeast (or 5 g / 1½ tsp dry yeast)
• 400 ml (1 ⅔ cups) lukewarm water
• 2 tbsp extra virgin olive oil
• 10–12 anchovy fillets (packed in oil or salted, rinsed and patted dry)
• Sunflower oil (or light olive oil), for frying

Instructions

1. Prepare the Dough
   • In a bowl, dissolve the yeast in lukewarm water with the sugar.
   • Add the flour, salt, and olive oil. Mix until a sticky dough forms.
   • Knead lightly for 5–7 minutes (or use a stand mixer with dough hook).
2. First Rise
   • Cover the dough with a clean cloth and let it rise in a warm place for 2–3 hours, or until doubled in volume.
3. Prepare the Filling
   • Cut anchovy fillets in half if they are large, so each crispella has just a small savory bite.
4. Shape the Crispelle
   • Heat oil in a deep pan (about 170–175°C / 340°F).
   • With wet hands, pinch off a piece of dough (about the size of a walnut).
   • Flatten slightly, place an anchovy piece inside, then seal well to enclose it.
5. Fry
   • Drop the dough balls carefully into hot oil, a few at a time.
   • Fry until golden brown on all sides, about 3–4 minutes.
   • Drain on paper towels.
6. Serve
   • Enjoy hot, traditionally as part of a Calabrian Christmas spread!