4 c Bread flour
1 1/3 c Water; lukewarm
1/2 Fresh yeast cake
1 tb Salt
2 tb Olive oil
We have this on holiday mornings, or just for a treat. The original
is so good. You sometimes see this offered county fairs, or carnivals
but using extra virgin olive oil for the frying really makes a
difference.
Extra virgin Olive oil for frying or, if you must, use regular olive
oil.
Place the bread flour in a mixer bowl and add the salt. Stir to
combine. In a small bowl, add the yeast to the water and let it sit
until the yeast dissolves.
Electric Mixer:
Pour the water/yeast mixture into the flour and mix on high speed to
combine. Change to the dough hook and knead for about 5 minutes.
By hand:
Pour the water/yeast mixture into the center of the flour and mix in
the flour until you can gather the dough in your hands. Knead the
dough on a lightly floured surface until the dough is smooth and
elastic, about 10 minutes.
Place in a warm place to rise until doubled.
After the dough rises, punch the dough down and knead by hand just
for a moment to distribute the yeast.
Heat about 2" of olive oil in a 10" frying pan.
I generally slice off pieces of dough that are about 2 inches wide.
For each piece of dough, flatten and gently stretch the dough into
rounds, and immediately place the dough in the hot oil (350 F) to
fry until light brown on one side.
Don't let the pieces touch. In a 10" frying pan you should have room
for the three pieces at once. Turn the pieces and brown the other
side. As the pieces finish browning, drain them on paper toweling and
sprinkle generously with granulated sugar or confectioners sugar.
