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!more
(¼-ounce) package active dry yeast
cups all-purpose flour
quart vegetable oil, for frying
tablespoons confectioners' sugar
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.