Brotie

Beat the eggs in a bowl until frothy. a mixture smooth and slightly frothy. Work with a whisk or a fork, breaking the yolks completely and mixing them together egg whitesThe base is ready when the color is uniform and no separate liquid particles remain.

Pour the rum into the beaten eggs, then add the previously melted and cooled butter. Stir continuously until the fat is completely incorporated. the mixture it should appear fluid, uniform and without any patches of butter on the surface.

Combine the flour and the packet of yeast to the mixture liquid, incorporating them gradually to avoid lumps. Stir until the mixture becomes firm and all the flour is absorbed; there should be no dry spots on the bottom of the bowl.

Knead and work the mixture Knead for at least fifteen minutes, using vigorous, regular movements. Continue until the dough becomes compact, smooth, and firm enough to handle. When the dough holds its shape and has no streaks of flour or butter, it's ready to be shaped.

Form the dough into balls of as uniform a size as possible. Try to obtain compact, even shapes, so they cook evenly. Arrange them gradually on a clean surface, avoiding squashing or deforming them during preparation.

Pour plenty of extra virgin olive oil into a skillet Make sure the oil is suitable for frying and heat it thoroughly. The oil must be hot before placing the balls in: once it receives the batter, it should allow for lively and continuous frying, without quickly burning the surface.

Dip the balls into the hot oil, without overloading the skillet, and fry them until golden brown. Turn them if necessary to even out the color. Finish cooking when the surface appears golden brown and even, with no pale spots.

Drain the fried balls and let them drain briefly, then sprinkle them with sugar. Serve them after finishing, when they're golden brown on the outside and still nicely firm on the inside.