Zeppoli

Ingredients

• 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

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.