Italian fried bread dough is traditionally part of an Italian Christmas Eve celebration.
Ingredients
- active dry yeast: 1 pack (.25 ounce pack)
- warm water (110 degrees F/45 degrees C): 1 cup
- ½ cups all-purpose flour: 1 piece
- quart vegetable oil for frying: 1 piece
- confectioners' sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
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Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
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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.
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Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
