ZEPPOLE RECIPE- ITALIAN DONUTS
This Zeppole Recipe makes the most delicious sugar-topped fried dough. You have got to try these yummy Italian donuts!
Provided by Dina
Categories Dessert
Time 1h30m
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer, combine 3 1/2 cup of all-purpose flour, 1 tsp salt, 1 tbsp honey, 2 tsp dry active yeast 2 tbsp olive oil, and 1 1/2 cup warm water.
- Using the hook attachment, mix until the dough no longer sticks to the sides of the mixer bowl. Depending on the flour you use, you may need to add more. Add 1-2 tablespoons extra at a time.
- Transfer the dough to a bowl greased with olive oil and cover it with plastic wrap. Let the dough rise for about 1 hour or until it doubles in size.
- In the meantime, fill a heavy-bottomed pot with about 2 inches of corn oil or any other high smoke point oil like vegetable or canola. Bring the heat to medium-high. Using an instant-read thermometer, make sure the oil is between 350-375 degrees Fahrenheit.
- Now using kitchen shears, snip off small pieces (about 1 1/2 tablespoon) of the dough and use a spoon to scrape the zeppole dough into the hot oil.
- Fry the zeppole for about 2 minutes per side. Use a slotted spoon to transfer to fried Italian donuts into a plate lined with paper towels.
- Once the zeppole are done and slightly cooled, dust them in powdered sugar and enjoy!
Nutrition Facts : Calories 48 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ZEPPOLE RECIPE (EASY ITALIAN DONUTS)
Zeppole donuts are rolled in powdered sugar with a fluffy soft center. These Italian donut holes are easy to make and always disappear fast.
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 9
Steps:
- In a large 3-quart saucepan, combine water, milk, butter, granulated sugar, and salt. Bring to a boil over medium heat, stirring frequently.
- Remove from heat and stir in 1 cup flour all at once using a wooden spoon. Once incorporated, place the saucepan back over medium heat and stir constantly for another 1 1/2 to 2 minutes to release extra moisture and partially cook the flour. The dough will look smooth and a thin film will form on the bottom of the pan.
- Transfer the dough to a large mixing bowl and use an electric mixer to beat on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, adding them 1 at a time and allowing eggs to fully incorporate between each addition. Once all eggs are incorporated, beat another minute until the dough is smooth and forms a thick ribbon when you pull up on the whisk.
- Transfer dough to a piping bag with a 1/2-inch opening, or use a large zip bag and cut a 1/2-inch opening at the tip.
- Heat oil to 375˚F in a dutch oven with a thermometer attached, or in a deep fryer. Once oil is hot, pipe 1-inch lengths into the hot oil, swiftly cutting the dough as you pipe into the oil. Pipe closer to the surface of the oil to avoid oil splashes.
- Fry 4-5 minutes total, turning them over halfway if they don't turn on their own then transfer to a paper-towel-lined plate to soak up extra oil then dust with powdered sugar to serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 17 g, Protein 5 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 113 mg, Sodium 113 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ZEPPOLE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
- In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
- Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
- Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
ZEPPOLE CON PESCE
Fried Dough with Fish from The Roseto Cuisine Cookbook. posted for ZWT7. This delicious recipe is a traditional part of the luncheon prior to the Christmas Eve dinner. Also nice for Ramadan.
Provided by Jamilahs_Kitchen
Categories Yeast Breads
Time 3h10m
Yield 24 zeppole, 12 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/4 cup of water taken from recipe.
- Mix flour with salt in a large bowl. make a well and add remaining cup of warm water, yeast, eggs and oil.
- Mix well.
- Let rise in a warm place until doubled in bulk.
- Heat the oil in a deep fryer. With a greased tablespoon, dip out a rounded tablespoon of dough and flatten on the palm of your hand. Place fish along the center, fold shut, twist and fry until brown.
- Drain on paper towels.
Nutrition Facts : Calories 157.5, Fat 3.9, SaturatedFat 0.7, Cholesterol 35, Sodium 382, Carbohydrate 24.1, Fiber 1, Sugar 0.1, Protein 5.9
ZEPPOLE
Delicious fried cookies made with ricotta cheese. These are also known as Italian doughnuts.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Italian
Time 40m
Yield 35
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
- Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 4.7 g, Cholesterol 12.1 mg, Fat 5.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 24.2 mg, Sugar 1.9 g
ZEPPOLE
Provided by Melissa Kelly
Categories Alcoholic Egg Herb Dessert Super Bowl Spice Tailgating Deep-Fry Party Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 zeppole
Number Of Ingredients 9
Steps:
- In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
- Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
- Meanwhile, in a small bowl, whisk together the remaining 1/4 cup sugar and the cinnamon and set aside.
- Line a baking sheet with 2 layers of paper towels.
- Using a deep-fat fryer (or a heavy large pot and a deep-fat thermometer), heat the oil until it reaches 350°F. Working in 3 batches, carefully scoop 12 individual tablespoons of batter into the hot oil. Fry the _zeppole_s until golden brown, about 5 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.
- Sprinkle with cinnamon-sugar mixture and serve immediately.
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