Sicilian Doughnuts (Sicily)

Desserts

Ingredients

Compressed yeast - 1 1/2 cakes

Luke warm water - 3 cups

Pastry flour - 8 cups

Salt - pinch

Olive oil for deep frying

Granulated sugar or honey

Ground cinnamon - optional

Dissolve the yeast in 1/2 cup warm water. Heat the remaining water in a large pan and just before it comes to the boil add the flour all at once, beating vigourously all the time. Cool slightly. Beat in a little salt and in the yeast, and quickly turn the dough out onto a marble slab or pastry board. Knead with greased hands and leave to rise in a warm place until doubled in bulk.

Heat plenty of olive oil and when hot but not smoking fry walnut sized pieces of dough until golden brown. Take from the pan and drain on paper towels. Sprinkle with sugar or coat with melted honey. A little ground cinnamon may be sprinkled over the doughnuts as well.