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.

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