Zeppole - cooking recipe

Ingredients

1 pkg. dry yeast
1 c. lukewarm water
1 1/2 c. all-purpose flour
2 c. frying oil
powdered sugar or honey
1 to 2 capfuls Anisette liqueur (optional)

Preparation

Night Before:
Dissolve yeast in 1/2 cup water.
Add flour to remaining water all at once.
Add Anisette and water with the yeast; beat vigorously until smooth.
Cover with cloth; place in warm area overnight.
dough should rise to about 2 times original size.