Ingredients
- (St. Joseph's Day Fritters}
- 1 envelope yeast
- 2 eggs
- 2/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 6 tablespoons butter, room temperature and cut into pieces
- 4 1/2 cups flour
- lard or olive oil for frying
- confectioners sugar
Directions
Measure 1/4 cup lukewarm water into a small bowl and sprinkle the yeast over it. Let stand for 3 to 4 minuutes. Meantime, measure 3/4 cup warm water into a bowl. Add the eggs, sugar, cinnamon, salt and butter. Mix well. Measure in 1 cup of the flour, a little at a time, beating well after each addition. Beat in the disolved yeast and remaining flour. Mix thoroughly. Knead until smooth and elastic. Put the dough into a greased bowl; cover it with a kitchen towel, and let it rise in a warm place until doubled. Punch down and let rise again until doubled in bulk. Punch down again. Roll out the dough on a floured board to the thickness of about 1/4 inch. With a doughnut cutter, cut into 3-inch rings.* Place rings on cookie sheets, cover with kitchen towels and let rise in a warm place for 30 minutes. In a deep-fryer, heat oil to 375 degrees. Fry a few fritters at a time, turning them once, until golden brown on both sides. Drain on paper towels. Sprinkle with confectioners' sugar and serve immediately.
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Submitted 6/13/05.
Source: The Regional Italian Kitchen
Submitted By: Joy Bowers
ebowers@matnet.com
Zeppole di San Giuseppe