Italian Zeppole

In a bowl combine Active Dry Yeast (1 pckg), Granulated Sugar (1 pinch), and Water (1 cup). Allow it to set for 3 to 4 minutes just to ensure the yeast is active.

If your mixture is foamy after 3 to 4 minutes, add All-Purpose Flour (1 cup) and Salt (1/2 tsp). Mix until smooth.

Cover the bowl with a kitchen towel or cling wrap and allow this to rise for 1 to 1 1/2 hours, or until doubled in size.

In a deep skillet heat 2 1/2 inches of Canola Oil (as needed) to about 330 to 345 degrees F (165 to 173 degrees C).

Scoop a heaping tablespoon of the dough out of the bowl and drop it into the oil. Once the zeppole has browned on one side, flip it over and allow it to brown on the other side.

Once completely browned, remove from the pan and place onto a plate lined with kitchen towels and allow this to drain. You want them to still be hot when served. Top them with whatever you like, cinnamon sugar, powdered sugar, honey or you could eat them plain. Serve and enjoy!