How to make Italian Christmas Scrippelle

The Italian Christmas Scrippelle is a 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. 

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

1. Boil the potatoes and rice them.
2. Melt the yeast well into the tepid or lukewarm water.
3. Place flour in a very large bowl.
4. Mix in the eggs and potatoes.
5. Add water a little at a time. 
6. Consistency of dough should be soft and elastic but not watery.
7. 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).  
8. 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.
9. 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.
10. 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).
11. 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.  
12. Fry until golden. 
13. Place fried dough on absorbent paper and add granulated sugar.

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

Buon Mangiata!