Recipe: Zeppoli Napolitano with Raisins (fried, The Italian Bakery cookbook, 1980's)

ZEPPOLI NAPOLITANO WITH RAISINS

1/4 pound raisins (1/2 cup)
Hot water (for soaking raisins)
1 packet dry yeast
2 cups lukewarm water
2 tablespoons sugar
1/2 teaspoon salt
4 cups all-purpose flour, divided use
Hot oil or fat (Crisco)
Honey, granulated sugar or confectioners' sugar (for serving)

Soak raisins in very hot water for about 10 minutes. Drain well.

Dissolve yeast in 2 cups lukewarm water in large bowl. Add sugar and salt; stir. Slowly add flour, stirring with wooden spoon. Add flour (not all of it) until mixture looks like pancake batter. Add drained raisins, mixing thoroughly. Add rest of flour. Cover bowl with plastic wrap and keep in a warm place in kitchen until dough is light and bubbly.

Drop by full tablespoon into hot oil or fat (375 degrees F) about 2-inches deep in pan. Cook on both sides until nicely browned. Can also drop with ice cream scoop, filling scoop the amount of 1 full tablespoon. Drain on a rack or paper towels.

Serve with topping of honey, granulated sugar or confectioners' sugar.

Makes about 3 dozen
Source: The Italian Bakery by Lee Mangione Cirillo, Cirillo's Cooking School, 1982