Zeppoli (Italian Fried Bread Dough )

1. Heat about 3 inches of oil in a saucepan to 375°F (119°C).

2. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes.

3. Stir the remaining 1/2 cup water into the bowl.

4. Add flour, beating vigorously until a soft dough forms.

5. Turn the dough out onto a smooth surface, and knead with greased hands until smooth.

6. Place dough in a greased bowl, and turn to coat the surface.

7. Cover with a damp cloth.

8. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours.

9. Fry golf ball sizes of dough in batches until golden brown.

10. Drain on paper towels.

11. Sprinkle with confectioners' sugar, and eat while still hot.

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Nutrient	Quantity
Water	236.9526 g
Calcium, Ca	23.7 mg
Sodium, Na	4.74 mg
Ash	0.1659 g
Copper, Cu	0.0166 mg
Magnesium, Mg	4.74 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	1 cup	0	0	0
active yeast	1 package	0	0	0
Vegetable oil	1 quart	0	0	0
purpose flour	1.5 1/2	0	0	0
confectioner ' sugar	2 tablespoons	0	0	0