• 1 package yeast
  • 1 cup of water
  • 1 1/2 cups all purpose flour
  • Anchovy (at your taste)
  • Oil for frying
  • Confectioner's sugar


Dissolve yeast in 1/2 C warm water with a pinch of sugar

Set aside for 10 minutes to proof

Stir remaining 1/2 C water in bowl, and beat in the flour forming a soft dough.

Mix the very small pieces of anchovies.

Knead the dough for about 10 minutes by hand and 5 minutes in a mixer with a dough hook.

Put the dough in greased bowl and turn to coat. Cover and let rise until doubled, about 1-11/2 hours.

Heat abut 2-3 inches of oil to 375 degrees.

Break off golf ball-sized of pieces of dough and fry until light golden brown.

Drain on brown paper or paper towels, and dredge with confectioner's sugar.

Eat warm.

In olden days, Maltese people ate a special kind of bread during Lent.