A family recipe from contributor Janet Guastavino

Ingredients

• 1 cup warm water
• 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 cups unbleached all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup of baker’s sugar
• 2/3 cup of sultana raisins
• 1/3 cup of pinenuts
• vegetable oil for frying
• powdered sugar

Instructions

1. In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
2. In a large mixing bowl combine the flour, yeast mixture, olive oil, sugar, raisins, and pinenuts. Stir with a wooden spoon until a sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
3. In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
4. Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
5. Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained you may (or may not) sprinkle generously with powdered sugar
6. Serve hot.