Good morning! Today is time to show the last post of my New Year's Menu which is actually a quite common sweet in the south of Italy (in Naples area). Here the steps to prepare Le Catrombole di Zia Laura.
Ingredients for the dough
500grWhite flour type 00
Pinch of salt
2 eggs
1lemon zest
Candied fruit
dry yeast
Sugar
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To activate the yeast puor it in 300ml warm water with a coffe spoon of sugar. Stir together and set aside for 15min.
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In a medium saucepan combine the flour, salt , lemon zest and 3 tablespoons of sugar.Transfer the yeast mixture to the flour bowl and Using an electric hand mixer on low speed incorporate everything; then add the eggs one per time completely before adding the next. Beat until smooth and finally add the raisins. Let it raise for 1 hour.
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Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
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Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the catrombole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with colorful sugary sprinkles and candied fruit.
Arrange on a plate and serve immediately!
