Italian fried bread dough is traditionally part of an Italian Christmas Eve celebration.
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.
Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
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.
Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.
Per Serving: 103 calories; protein 1.5g; carbohydrates 10.8g; fat 6g; sodium 1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.