TORTA FRITTA DI PARMA

INGREDIENTS:
1KG FLOUR
500 G MILK (WARM)
30 G SALT 
20 G SUGAR
15 G YEAST
100 G EVOO
1.5 L SUNFLOWER OIL FOR FRYING

PROCEDURE:
IN A BOWL, ADD THE FLOUR AND SALT. MIX AND SET ASIDE.
WARM THE MILK, THEN ADD THE SUGAR AND THE YEAST. LEAVE IT REST FOR 5 MIN. THEN INTO THE FLOUR. LASTLY, ADD THE OIL. KNEAD FOR 15-20 MIN. FORM INTO A BALL, THEN PLACE IT INSIDE A CONTAINER AND COVER. LEAVE IT LEVITATE FOR 12 HOURS. THIN OUT THE DOUGH USING PASTA MAKER OR A ROLLING PIN, CUT IN PORTIONS, THEN YOU ARE READY TO FRY.
MAKE SURE THE OIL IS HOT ENOUGH BEFORE YOU FRY.


Note:
I always prepare this day before and fry it just before serving. I have tried freezing it but its already cut in the desired shapes and placed in wax paper. Leave it to thaw for at least 15 min. before frying.