Below is another recipe from our friend Lynne. Respelli is dough tied into a knot and deep fried. It's simple, yet delicious and is great as bread for the table. You can even add things inside the respelli such as anchovies, cheese, chocolate, etc.
3 small potatoes cooked (approx. 1 lb.)1/2 large cake of yeast, + a little
1 cup warm water
1+ Tbsp salt
1+ tsp sugar
5 lbs flour
Crisco
Wesson or Cannola oil
Boil potatoes. Save water. Mash potatoes and keep at room temperature. Mix yeast, salt and sugar in warm potato water. Put flour in bowl. Add mashed potatoes and blend with pastry blender until mealy. Add 2+ heaping tbsp Crisco and continue blending with pastry blender. Make well in flour and pour in yeast mixture. Add water as needed and mix with hands. Continue mixing until dough starts to pul away from bowl. Should use 2+ cups of water in total. Put dough on counter and knead. Add Crisco to loosen/soften and to get good consistency (approx. 1/2 cup or more). Dough is ready when it's soft and doesn't stick to the counter. No extra or more flour is needed. Cover with id or towel and let rise in warm place. Punch down in approx. 1.5 to 2 hours and let rise 1/2 hour more. Fill pot with oil (1/2 full or less). Fry for 5 to 7 minutes or until golden.
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