Elaboration:
In a bowl we put the wine and oil, little by little we add the flour and yeast (sifted) and mix with a spoon until we can knead it.
Then we will sprinkle the counter with flour, pour the mixture and knead until the dough does not stick to our hands (we will add the flour that it accepts). Then we put it in a bowl and let it rest for about 30 minutes, covered with plastic wrap, at room temperature.
After that time, we make four parts (we will work it better) we put flour back on the counter, we knead for a minute or so and we stretch the dough with the rolling pin, leaving it thin (afterwards they swell a little) and with a pastry cutter or a glass they we give the shape. We do the same with each ball of dough.
We prepare a frying pan or a saucepan with plenty of oil, when it is hot we fry the drunks (over medium heat) until they are golden brown on both sides, then we will put them on absorbent paper, finally we will have a plate prepared with sugar to coat them and that’s it.
With these measurements two large sources emerge
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