Fried Dough – The Italian Version of a Donut

Both my mother and grandmother made this version of donuts, usually on a cold day.  I made them whenever it snowed  – for the neighborhood kids who came in to warm themselves after sledding down our hill – or falling into our almost frozen pond at the bottom of the hill.   No snow where I live now – but the dusting of confectioner’s sugar still reminds me of those snowy days.

Italian Fried Dough 

  • 1 cup warm milk (warm briefly in microwave)
  • 1 cup warm water
  • 1 package dried yeast
  • 1 tablespoon olive oil
  • 1 egg, slightly beaten
  • 1/2 cup sugar
  • flour

Proof the yeast in the warm water.  Add to milk, olive oil, sugar, and egg in a large bowl.  Add enough flour to make a soft dough (1 to 2 cups or more).  Form into a soft ball.  Sprinkle olive oil on bottom of the bowl.  Flip dough ball so that both sides are slightly coated with oil.  Cover with moist towel and let rise about an hour.

When dough is doubled, punch down and pinch off walnut sized pieces, flatten, and place in pan with hot vegetable oil.  Dough will rise quickly; flip over and brown on both sides; remove from pan, and roll in confectioner’s sugar while hot.

Tip:  Be sure all ingredients are warm – but not boiling.   Doughnuts taste best when hot.

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