italian frittelle for your carvinal

It is not carnival season without the frittelle, the typical carnival pastries in Italy

Ingredients

2	Packages of yeast, active dry
1	Cup  of warm water
2	Cups of flour
1	Pinch of salt
2	Teaspoons of star anise
2	Tablespoons of olive oil
1	Cup of seedless raisins
1	Cup of oil for frying
1	Cup of honey
1	Tablespoon of lemon juice

Preparation

Dissolve yeast in warm water. Combine flour, salt and anise seeds in a pot and gradually add the yeast, the raisins, and olive oil, mixing and kneading everything to get a soft dough.

Shape dough into a ball and cover with a clean kitchen towel and let rise for 1 hour.

Then flatten with the palms of your hands the dough down to 1,5 cm thickness and let it rest for 20 minutes, uncovered.

Cut the dough with a knife into many balls and fry them in a heated oil a few at a time, turning until golden brown on both sides.

Transfer to paper towels to drain and put the frittelle on a platter.

Heat honey with lemon juice and boil for 3 minutes and pour the hot honey over the frittelle.