Zeppoli

1 sachet active dry yeast

1 cup warm water

1 1/2 cups plane flour

vegetable oil (for frying)

1/2 cup sugar

METHOD

In a large bowl dissolve the yeast in 1/2 cup warm water and set aside for 10 minutes. Stir in the remaining 1/2 cup water.

Add the flour and beat until a soft dough forms. Turn the dough onto a floured surface and kneed with greased hands until smooth. Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm area for 1 1/2 hours.

Heat 3 inches of oil to 375 degrees in a cooking pot. Fry golf ball sizes of dough in batches until golden brown then drain on paper towels. Once drained, roll in sugar and enjoy hot.