Although a Christmas Eve Italian tradition, they make a fun treat any time of the year. For best results, make sure to dust with powdered sugar as soon as they are cooked, enjoy!
- 1 (1/4-ounce) package active dry yeast
- 1 cup water
- 1 1/2 cups all-purpose flour
- 1 quart vegetable oil, for frying
- 2 tablespoons confectioners' sugar
Preparation time 20mins
Cooking time 120mins
Heat about 3 inches of oil in a saucepan at 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.