Zeppoli (Italian Fried Bread Dough)
- 1-1/4 oz package active dry yeast
- 1 cup water
- 1 1/2 cups all-purpose flour
- 1 quart vegetable oil (for frying)
- 2 tablespoons confectioners' sugar
Heat about 3 inches of oil in a saucepan to 375°F.
In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.
Stir 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.