“Italian Christmas SCRIPPELLE”


Traditional recipe from Abruzzo!!!

Good scrippelle must be light and airy inside (not doughy). In order to have light and airy scrippelle, the dough must be worked well. 

RECIPE FROM: http://casa-giardino.blogspot.com/2012/01/scrippelle-abruzzesi.html

Ingredients:
  • 1 kilo (approx. 2 lbs. and 4 oz.) of flour
  • 20 grams (8 oz.) of fresh yeast (I buy it from the bakery – or pizzeria)
  • 2 eggs
  • 2 potatoes, boiled and riced
  • 32 oz. tepid or lukewarm water (approx.)
  • 3 quarts vegetable oil for frying

METHOD

Boil the potatoes and rice them.
Melt the yeast well into the tepid or lukewarm water.
Place flour in a very large bowl.
Mix in the eggs and potatoes.
Add water a little at a time. 
Consistency of dough should be soft and elastic but not watery.
The dough should be well worked.   Place a batch of dough in the mixer bowl and work it well with a dough hook (10 minutes).  
Remove the worked dough and place into a very large pot.  Add another batch and so on until all the dough is finished.  Place the worked dough in a warm spot, cover it and let it rise.
The dough should double in size within an hour or so. In the meantime, place the vegetable oil in a deep roaster over a burner. Heat oil until it gets very hot over medium heat.
With your fingers take a little dough, the size of an egg, and stretch it over the hot oil very slowly. (It’s an art – it takes practice).
 If you have trouble doing the long scrippelle, you can take a short cut.   Grab spoonfuls of dough and drop them into the hot oil.   Fry until golden.  
Place fried dough on absorbent paper and add granulated sugar.

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