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  • Kresperdi/Crispeddi
    Recipe contributed by Mary Rappich
    • 8 cups flour
    • 1 1/2 teaspoon salt
    • 2 packages of yeast dissolved in 3/4 cup warm water (8 minutes)
    • 1 1/2 teaspoon baking powder
    • 3 cups warm water
    Sift flour, salt and baking powder into a large pan. Form a well and drop in the dissolved yeast. Mix thoroughly. Add lukewarm water a little at a time and keep beating with hand until bubbles begin to form in 'soft dough' (about 15-20 minutes). Grease top of dough and sides of pan with olive oil, cover and let rise until it doubles in size.

    To deep fry: Heat Wesson oil (350 degrees in a deep fryer) which is about 3-4 inches deep in large pan. (I use a Dutch oven, also deep fryer at 350 degrees). Grease hands and drop pieces of dough into the hot oil a few at a time. Don't crowd as they will turn over when done. Place on a large platter and spoon honey on each. You can also place anchovies inside the dough before deep frying.

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