preparing the risen dough

• Once you have beautifully-risen bread dough that is ready to use, it is time to prepare it for fritelle.
• Make a prep-area on a table to work on the individual servings of dough. We put down some parchment paper or a tablecloth. Cut the dough into small pieces, that fit into the palm of your hand.
• Take the piece and stretch it so that it's a nice and flat, with no holes but a good amount of light coming in without breaking.
• While this process is happening, you will want to prepare the frying-oil in a pan so that it can get hot enough to properly fry the bread. In a pan, heat the oil.
• The amount of oil you need, will depend on the size of pan you use. Our oil goes up to the little knobs in the pan. I'd say between 1/2" and 1" up, depending on the mood we are in. You will know what is best for you. When you are frying most any food, a trick to being successful, is to make sure that it has the opportunity to float. Set the stove to medium-heat.
• Now it is time to fill (or not fill) and fold the pieces of dough.

  We are going to start with dessert-versions of frittelle, so they will not be filled. Once you have the dough flattened, fold it over to make a kind of taco. Seal the edges closed with your finger tips.When the oil in the pan has reached 350 degrees, you can start to fry the bread. Be prepared since this process will go quickly. You will want to have an area to dry and cool the frittelle and have a pair of tongs handy, to flip the pieces.
• You can flip the dough over and over, until it has become golden brown and is floating in the oil. I cannot give you an exact time since it depends on the quality and make of the pan you are using. For the first try or two, you will want to eyeball-it. They can be done frying in as little as two minutes.  Here is what unfilled dough looks like, after it is fried. It is not as round as filled frittelle, but there should always be a lot of air and texture on the inside.
• If you are dipping into sugar or cinnamon-sugar, have a bowl prepared and ready. The best result for a sweet frittelle is to cover them when they are still hot and the oil is still warm on the bread.
• Here is how to fill them, if you want to make a more traditional, savory version, with cheese: Sprinkle one side with cheese. Fold over and lightly pinch the edges closed. You do not want the cheese to come through into the oil since it will burn. It will still taste good, but it won't be pretty.