• 1 package active dry yeast
• 1 teaspoon sugar
• 8 cups all-purpose flour
• 1 teaspoon salt
• 1 cup raisins (dark)
• 1/2 cup walnuts (chopped)
• 1 apple (tart, grated)
• 2 teaspoons lemon zest
• 3 to 4 cups water (room-temperature)
• 3 cups oil (more or less as needed, for frying)
• Optional: powdered sugar for dusting

1. Gather the ingredients.
   
   
2. 
   
3. Grate the apple.
   
   
4. 
   
5. Proof the yeast by dissolving it and 1 teaspoon sugar in 1 cup of warm water (not over 110 F). When it foams, pour into a large bowl and add flour, salt, raisins, walnuts, grated apple, and zest, and mix well. Add 3 to 4 cups water, or as much as necessary to achieve a cake batter consistency. Cover the bowl with plastic wrap and let the batter rise until doubled, about 1 hour.
   
   
6. 
   
7. In a heavy-bottomed pan or Dutch oven, heat oil to 370 F. Carefully drop tablespoons of batter into the oil, being careful not to overcrowd. Fry until golden on the bottom. Turn over once to brown both sides.
   
   
8. 
   
9. Remove the fritules with a slotted spoon onto layers of paper towels to drain. Repeat until batter is finished. Sprinkle fritule with powdered sugar while still hot, if desired.
   
   
10. 
    
11. Serve immediately and enjoy!
    
    
12. 
    

• 1 package active dry yeast
• 1 teaspoon sugar
• 8 cups all-purpose flour
• 1 teaspoon salt
• 1 cup raisins (dark)
• 1/2 cup walnuts (chopped)
• 1 apple (tart, grated)
• 2 teaspoons lemon zest
• 3 to 4 cups water (room-temperature)
• 3 cups oil (more or less as needed, for frying)
• Optional: powdered sugar for dusting

1. Gather the ingredients.
   
   
2. 
   
3. Grate the apple.
   
   
4. 
   
5. Proof the yeast by dissolving it and 1 teaspoon sugar in 1 cup of warm water (not over 110 F). When it foams, pour into a large bowl and add flour, salt, raisins, walnuts, grated apple, and zest, and mix well. Add 3 to 4 cups water, or as much as necessary to achieve a cake batter consistency. Cover the bowl with plastic wrap and let the batter rise until doubled, about 1 hour.
   
   
6. 
   
7. In a heavy-bottomed pan or Dutch oven, heat oil to 370 F. Carefully drop tablespoons of batter into the oil, being careful not to overcrowd. Fry until golden on the bottom. Turn over once to brown both sides.
   
   
8. 
   
9. Remove the fritules with a slotted spoon onto layers of paper towels to drain. Repeat until batter is finished. Sprinkle fritule with powdered sugar while still hot, if desired.
   
   
10. 
    
11. Serve immediately and enjoy!
    
    
12. 
    

Take a look at this Christmas cartoon that I watch every year on 24.12.

To prepare the Sicilian sfinci, start by rinsing the sultanas and soaking them in water for about ten minutes. Meanwhile, pour 500 g of warm water into another bowl 2 and add the granulated sugar 3

Also add the dehydrated yeast 4 and beat everything with a whisk 5, until the sugar and yeast are completely dissolved. Separately, in another container, sift the flour 6
and add it a little at a time to the mixture of water, sugar and yeast 7, stirring with a whisk 8. Once all the flour is incorporated, add the salt 9

and continue to beat until you get a smooth batter 10. At this point, drain the sultanas and add them to the mixture (11-12).Keep stirring to incorporate it in the best possible way 13 and cover the mixture with cling film 14. Let it rise for about 5 hours in the oven with the light on only, until it has doubled in volume and bubbles have appeared on the surface. Then, after the necessary time, take the dough and mix with a spatula or a spoon because the grapes will have ended up on the bottom in the meantime 15At this point, pour the seed oil into a pan and bring it to a temperature of 170 ° (use a kitchen thermometer to measure the exact temperature). Using two spoons, slide a few portions of dough directly into the boiling oil 16 and cook for 3-4 minutes 17, turning them halfway through cooking to brown and swell completely. Only then can you drain the sfinci with a slotted spoon 18
and place them on a sheet of kitchen paper to drain the excess oil 19. To complete the preparation, roll the Sicilian sfinci in granulated sugar 20 and serve them still hot 21!

00 flour 500 g
Sugar 300 g
Water 250 g
Crushed almonds 150 g
Bitter cocoa powder 30 g
Orange peel 1
Pisto 5 g
Ammonia for sweets 3 g

To prepare the Neapolitan mostaccioli, start by pouring the flour, chopped almonds 1 and sugar 2 into a bowl. Then sift the bitter cocoa powder 3,To prepare the Neapolitan mostaccioli, start by pouring the flour, chopped almonds 1 and sugar 2 into a bowl. Then sift the bitter cocoa powder 3,To prepare the Neapolitan mostaccioli, start by pouring the flour, chopped almonds 1 and sugar 2 into a bowl. Then sift the bitter cocoa powder 3,