Story goes that this Italian pastry is especially made in honor of St Joseph (March 19th) as he is considered the patron saint of Confectioners.
The recipe comes from Naples in Italy that is home to one of Italy’s best gifts to the culinary world-Pizza!
The dough is actually a pizza dough which you can roll out poke holes into with a fork to make sure it does not rise and top with your favourite toppings.
I got it from Buddy Valastro on Kitchen boss and I tweaked it just a bit to fit my taste.The link to the original recipe is here.
The dough can be used for doughnuts or bread with variations that can make it either sweet or savoury and it is also a great base for bread and scones.
390 grammes of flour
260 ml water(can be substituted with milk and eggs)
1 tsp dry yeast
1 teaspoon salt
2 tablespoons olive oil
Vegetable oil for deep-frying
1.In a bowl sieve the dry ingredients flour,sugar salt and add the yeast.
2.Then add the dry yeast
3.Make a well in the centre of the flour mixture and add the tepid water(equal parts boiling and cold water).
4.Kneed to a smooth dough till it starts pulling away from the bowl.
5.Add the 2 tablespoons of olive oil knead for minutes and cover bowl with a damp kitchen towel.
6.Leave in a warm place to rise for 60-90 minutes.
7.After dough doubles in size,punch it back again and knead for 5 minutes and leave to rise again(about 45-60 minutes).
8.Meanwhile heat vegetable oil in a medium size sauce pan to about third of saucepan level till hot.
9.Using kitchen scissors or a knife snip off bits of dough and deep fry for 45-60 seconds till browned on either side.
10.Dust with some icing/confectioners sugar and serve while hot with coffee or tea.
NB:They can also be split into two and you can spread some butter,fresh cream or real fruit jam and they will be heavenly.
To check if your oil is hot enough,cut a bit of the dough,drop it into the hot oil.If it sinks then rises up again in seconds it is ready.