3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 tablespoon non-fat dry milk powder
1 tablespoon sugar
2 tablespoons olive oil
1 cup + 2 tablespoons water
one 2-ounce can flat anchovy filets, anchovies rinsed and separated*
1/3 cup golden raisins (instead of anchovies)
1/4 cup pine nuts (optional)
*You should have 16 anchovy pieces. If not, divide one or more of the bigger pieces in half.
Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the dough ingredients, mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour.
Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple, but not sticky.
Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces, about 1 3/8 ounces (40g) each. Working with one piece at a time, flatten the dough into a rough 4 x 2-inch rectangle. Lay an anchovy piece lengthwise over the dough, and ( space 5 to 6 raisins and a sprinkle of pine nuts along the anchovy). Fold the short edges of the dough over the ends of the anchovy, then pinch the long edges together to completely enclose the filling. Roll the dough to make a smooth ball about 4 1/2 inches long. It's important to seal the ball as well as possible, otherwise the zeppole will split open during frying. Repeat with the remaining pieces of dough and filling.
While you're working with the dough, heat vegetable oil (or your preferred frying oil) in a deep fryer, a wide saucepan, or in an electric frying pan to a temperature of 385°F to 390°F. (The zeppole can be fried in oil as shallow as 1/2 inch, but 3/4 to 1 inch is easier.)
Transfer the zeppole, one by one, to the hot oil. Don't crowd them; using a 12-inch skillet, we were able to fry five at a time without the temperature of the oil fluctuating too wildly. Fry the zeppole for about 5 minutes, turning once; they should be a medium-golden brown. Transfer the zeppole to paper towels or to a flattened brown paper bag to drain. Serve zeppole warm or at room temperature. Yield: 16 zeppole.