Sgonfiotti di Castagne - (Hannukah Chestnut Puffs)
Ingredients
1/2cupwarm water
2-1/4teaspoonsactive dry yeast
1-1/4chestnut flour
1/4icing sugar
1teaspooncinnamonoptional
1-1/2cupsall purpose flourplus extra for dusting
1/4cupgranulated sugar
2tablespoonsbutter or margarine
1large egg
1teaspoonsalt
Vegetable oil
Instructions
Mix the warm water and yeast in mixing bowl of an electric mixer. Let stand until foamy, about 10 minutes.
In separate bowl, mix 1/2 cup of chestnut flour, the icing sugar and cinnamon; set aside.
In the mixing bowl, add the remaining 3/4 chestnut flour, all purpose flour, granulated sugar, butter, egg, and salt. Beat at medium speed until the dough is smooth and elastic, about 5 minutes. Place the dough in an oiled bowl, cover with plastic wrap, and let rest for 45 minutes.
Heat about 7cm (3 inches) of oil in a heavy pot over medium-high heat.
Divide the dough in half. On a lightly floured surface, roll one piece of dough to 3mm (1/8-inch) thick. Cut rounds using a floured 38mm (1-1/2 inch) round cutter.
Fry the rounds, about 10 at a time, turning once until puffed golden, 30 to 45 seconds. Drain on a paper towel. Dust with the reserved chestnut-sugar mixture and serve warm or a room temperature.