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Zeppole (Christmas Fried Dough)




Source of Recipe


Internet


List of Ingredients




8 cups flour
1 package dry yeast
salt/pepper
warm water, as needed
1 cup raisins
1 cup pignoli nuts
2 oz. anchovy fillets, optional
oil for frying


Recipe



Soften yeast in one cup of warm water. When yeast has dissolved and is foamy, add to flour, salt and pepper. Add warm water to make a smooth elastic, almost runny dough. Work the dough through your fingers for about 5 minutes to blend all the flour. Set in a warm place to rise. When dough has doubled, work the dough down to rise a second time. Heat oil: The oil is ready when a cube of bread pops to the surface and is lightly browned. Oil your fingers and sprinkle just a few raisins and pine nuts over dough. Pull a piece of dough the size of a golf ball and lightly work in 3-4 raisins and nuts. Roll the dough around your fingers, shaping a ball. Drop gently into the hot oil and fry until golden brown. Continue to sprinkle just a few raisins and nuts over the dough as you fry each batch of zeppoles. May also add 2-3 pieces of anchovy fillets to raisins and nuts, as you fry.