Stir yeast and sugar in warm water until both are dissolved.
In a large bowl add flour and a pinch of salt. Add the yeast mixture and start kneading until the dough is at the right consistency.
Oil the bowl a little, then place the dough inside, covering with a moist cloth and place in a warm place for one hour or until it becomes double in size.
In a bowl add 1 tbsp of olive oil, Violife After Dinner Cranberry (cubes), chopped garlic, paprika and thyme leaves. Season with salt and pepper to taste. Roll out dough and chop into fist size pieces. Open each piece up and place a handful of the mixture inside. Roll into a ball. Continue until all pastry and filling is used. Place on baking paper in the shape of a star. Make sure the balls are “touching” each other. Sprinkle each ball with the grated Violife Prosociano and olive oil and place in a baking tray lined with baking paper in the oven for 35-40 minutes or until golden brown. Sprinkle with thyme and serve with onion chutney.
PREP TIME:120 mins
FOR THE DOUGH
500 g flour
300 ml warm water
42 g fresh yeast
1 tbsp sugar
1 pinch of salt
FOR THE STUFFING
300g Violife After Dinner cranberry, cut in cubes
3-4 tbsp Violife Prosociano, grated in powder format