Zeppoli

Ingridients

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1 1/2 cups all-purpose flour

1 quart vegetable oil for frying

2 tablespoons confectioners' sugar

Directions

Prep 15 m

Cook 15 m

Ready In 2 h 10 m

Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.

Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.

Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.

Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.