Pour the brewer’s yeast in a ½ glass of warm water, add a teaspoon of sea salt and mix to dissolve it.
Pour the flour on the work surface. Create a shape of a volcano with the flour and create a hole on the center top.
Pour the water with brewer’s yeast and sea salt in the hole and start to knead well till the mixture become smooth and soft.
When the mixture is done, cover it with a rag to make it rise for an hour, in a warm place, so the dough can double its size.
Cutting the dough
Later, when the dough rised, rolled the dough and cut it into strips of 1-1,5 inch of width and approximately 6-11 inch of length.
Make the strips rise for other 30 minutes.
Deep Frying Sgabei
Take a pan and pour peanut oil on it.
When the peanuts oil reachs an high temperature, put the dough strips in deep-frying. Let them fry first one side, then turn them on the other side. Strips have to be completely fried till they are golden brown and crispy.
Finally drain Sgabei on paper towels and season with salt. Enjoy them hot with cheese and cold-cuts, or with nutella (in this case use sugar instead of salt).