It's no wonder Italian food is one of the most popular ethnic cuisines in America—after all, who can resist hearty soups made with the freshest vegetables and herbs, tender meats packed with the best spices, and thick sauces paired with pastas and raviolis? Certainly not you! Teeming with 300 of the most authentic recipes you'll ever find, The Everything Italian Cookbook is the ultimate introduction to Italian cooking.
This is a classic Italian street vendor's treat. Fried dough is delicious with any of a number of sweet toppings, including powdered sugar honey and jam.
Serves 10
1 (1/4-ounce) packet dry active yeast
1/4 cup warm water (should not exceed 120 degrees F)
4 eggs
1/4 cup melted unsalted butter
1 pound all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon iodized salt
2 cups vegetable oil
Confectioners' sugar
In a small bowl, stir together the yeast and the water, and let stand for about 5 minutes, until foamy.
In a medium-sized bowl, beat the eggs and stir in the slightly cooled melted butter.
Sift together the flour, sugar, and salt in a large bowl.
Combine the egg mixture with the dissolved yeast mixture. Combine the wet and dry ingredients in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Cover and let rise for 1 hour in a warm place.
Punch down the dough and knead it. Form the dough into flat 4-inch circular pieces (1/2 inch thick), cover, and let rise in a warm place again for 30 minutes.
Heat the oil on medium-high in a skillet. Fry the dough pieces one at a time until browned and cooked through.
Transfer the fried dough to paper towels to drain. Let cool slightly, then sprinkle with confectioners’ sugar and serve.
Note: When dissolving yeast in warm water to use in a baking recipe, you must take care that the water is not too hot. If the water is over l15 degrees F it will kill the yeast and the bread will not rise. The same result will occur if the yeast you use is not fresh. Always check the package for freshness dates and storing instructions.
