CRISPELLE – ABRUZZO-STYLE FRIED DOUGH

A Taste of Abruzzo’s Festive Tradition

The Soft, Golden Fried Dough Every Nonna Made

Crispelle (also known as Crespelle or Crispedde, depending on the town) are beloved in Abruzzo—pillowy fried dough often served during holidays, feast days, or family gatherings.

Made with mashed potatoes in the dough for extra softness, these crispelle puff beautifully when fried and are irresistible whether served plain, dusted with sugar, or drizzled with honey.

This recipe is based on the traditional method: long rises, lots of hand-beating, and simple ingredients that deliver extraordinary flavor.

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CrispelleAbruzzesi

Servings & Timing

• Servings: About 20 crispelle

• Prep Time: 20 minutes (active)

• Rising Time: 2 hours 30 minutes

• Cooking Time: 15 minutes

• Total Time: About 3 hours

Ingredients

• 2 1/4 teaspoons dry yeast

• 1 teaspoon sugar

• 1/4 cup lukewarm water (to dissolve yeast)

• 4 cups all-purpose flour

• 1 teaspoon salt

• 2 medium potatoes, boiled and mashed

• 1 1/2 cups lukewarm water

• Oil for deep frying

Instructions

1. Activate the Yeast

1. In a small bowl, dissolve the dry yeast and sugar in 1/4 cup lukewarm water.

2. Let sit for 5–10 minutes, until foamy.

2. Prepare the Dough

1. In a large mixing bowl, combine the flour and salt.

2. Add the mashed potatoes, mixing them into the flour.

3. Pour in the activated yeast mixture.

4. Add 1 1/2 cups lukewarm water, a little at a time, until a soft, sticky dough forms.

5. Beat the dough by hand for about 10 minutes—the dough should be elastic and smooth.

3. First Rise

1. Cover the bowl with plastic wrap or a damp towel.

2. Place in a warm, draft-free spot and let rise for 1½ hours, or until doubled.

4. Beat Again & Second Rise

1. After the first rise, beat the dough for another 10 minutes.

2. Cover again and let rise for an additional 1 hour.

5. Fry the Crispelle

1. Heat vegetable oil in a deep pot to 350°F (175°C).

2. Using slightly oiled hands, pinch off small portions of dough and stretch slightly.

3. Carefully slide each piece into the hot oil.

4. Fry until golden and puffed, turning once.

5. Drain on paper towels.

Optional finishes:

• Sprinkle with sugar

• Drizzle with honey

• Toss with anchovies (yes—traditional in some Abruzzo towns!)

Tips & Tricks

• Potatoes are key: They make the crispelle incredibly soft and airy.

• Use warm—not hot—water: Hot water kills yeast; lukewarm activates it.

• Wet or oil your hands when handling the dough to prevent sticking.

• Fry immediately after the second rise so the dough stays puffy.

Nutritional Facts (Approx. per crispella)

CRISPELLE – ABRUZZO-STYLE FRIED DOUGH

Made with mashed potatoes in the dough for extra softness, these crispelle puff beautifully when fried and are irresistible whether served plain, dusted with sugar, or drizzled with honey.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

15 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Carnival Recipes, Christmas Italian Recipes

Cuisine Italian

Servings 20 crispelle

Notes

Ingredients

• 2 1/4 teaspoons dry yeast
• 1 teaspoon sugar
• 1/4 cup lukewarm water (to dissolve yeast)
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 medium potatoes, boiled and mashed
• 1 1/2 cups lukewarm water
• Oil for deep frying

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Instructions

1. Activate the Yeast

1. In a small bowl, dissolve the dry yeast and sugar in 1/4 cup lukewarm water.
2. Let sit for 5–10 minutes, until foamy.

2. Prepare the Dough

1. In a large mixing bowl, combine the flour and salt.
2. Add the mashed potatoes, mixing them into the flour.
3. Pour in the activated yeast mixture.
4. Add 1 1/2 cups lukewarm water, a little at a time, until a soft, sticky dough forms.
5. Beat the dough by hand for about 10 minutes—the dough should be elastic and smooth.

3. First Rise

1. Cover the bowl with plastic wrap or a damp towel.
2. Place in a warm, draft-free spot and let rise for 1½ hours, or until doubled.

4. Beat Again & Second Rise

1. After the first rise, beat the dough for another 10 minutes.
2. Cover again and let rise for an additional 1 hour.

5. Fry the Crispelle

1. Heat vegetable oil in a deep pot to 350°F (175°C).
2. Using slightly oiled hands, pinch off small portions of dough and stretch slightly.
3. Carefully slide each piece into the hot oil.
4. Fry until golden and puffed, turning once.
5. Drain on paper towels.

Optional finishes:

• Sprinkle with sugar
• Drizzle with honey
• Toss with anchovies (yes—traditional in some Abruzzo towns!)

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