Zeppole

By mariannefeldman

http://www.rachaelray.com/blogs/index.php/2010/12/14/zeppole-a-holiday-tradition/

rachelray.com: adapted from Dom Deluise’s cookbook, Eat This, It’ll Make You Feel Better

Makes about 15 zeppole

Ingredients

• 1 packet dry yeast
• 1 cup water, divided
• 1 1/2 cups flour
• 4 cups vegetable oil, for deep frying
• Confectioners’ sugar, for dusting after frying

Preparation

Step 1

Dissolve the yeast in 1/2 cup lukewarm water. Put the remaining water in a large pan and add the flour all at once, beating vigorously. Beat in the yeast and quickly turn the dough out onto a marble slab or pastry board. Knead with greased hands until smooth. Put the dough into a bowl, cover with a cloth, and let rise in a warm place until doubled in size.

In a frying pan, heat 3 inches of oil and fry golf ball-size balls of the dough until golden brown. Remove from the pan and drain on paper towels. Sprinkle with confectioners’ sugar.