In the kitchen today, we have Feast Chairman Richard Montella from St. Rocco Church Feast and Festival making doughboys.


  • 1 lb of fresh made wheat dough
  • 4 cups oil for frying
  • 1 tsp butter
  • 1 tsp salt


  1. Cut the 1 pound into 2 equal pieces
  2. Stretch to the preferred size and height desired
  3. Place in hot oil in fry pan
  4. Flip at 4 minutes
  5. Take out between 8-10 minutes
  6. Top with with either sugar or red sauce and cheese

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