Sanza

Crack the 5 eggs into a large mixing bowl and beat them together until well combined and slightly frothy.

Add the salt to the beaten eggs and mix well to distribute evenly throughout.

Sift the 800 g flour and baking powder together into the egg mixture, then gently fold and mix until a soft dough begins to form.

Melt the 50 g butter and add it to the dough, kneading gently until the dough becomes smooth and elastic, about 2–3 minutes.

Divide the dough into small portions and shape each into a ball or oval form with your hands.

Heat the 150 g oil in a deep frying pan or skillet over medium-high heat until it reaches frying temperature (test with a small piece of dough—it should sizzle immediately).

Carefully place the shaped dough pieces into the hot oil, working in batches to avoid overcrowding the pan.

Fry each piece for 2–3 minutes on the first side until golden brown, then flip carefully and fry the other side for another 2–3 minutes until evenly golden.

Remove the fried sanza with a slotted spoon and drain on paper towels or a clean kitchen cloth.

Serve warm while still crispy, optionally with honey, jam, or a savory accompaniment according to preference.