Zeppole

Yeasted dough rings dropped into hot oil and rolled in sugar.

Vegan.

Ingredients

• 400 g strong white flour
• 150 g floury potato, boiled and riced
• 7 g fresh yeast
• 30 g caster sugar, for the dough
• 150 g caster sugar, for rolling
• 200 ml warm water
• 1 teaspoon salt
• 1.5 litres sunflower oil, for deep frying, which is poured off

Method

1. THESE ARE THE FRIED YEAST-DOUGH ONES. The zeppole di San Giuseppe on this site are a different sweet entirely — choux pastry piped in a ring, baked or fried, and filled with crema. Same name, two recipes.
2. Rice the boiled potato and let it cool completely before it meets the yeast.
3. Mix everything to a very soft, sticky dough and beat it with a wooden spoon for 5 minutes. It should be too slack to handle — that is correct.
4. Prove 2 hours until bubbled and doubled.
5. With wet hands, take a piece, poke a hole through with a finger, and open it into a rough ring. Do not try to make them neat.
6. DEEP FRY at 170C, two or three at a time, 2 minutes a side. Lower than it feels right: the dough is wet and a hotter pan browns the outside while the middle stays raw.
7. Drain briefly and roll in sugar while hot. Pour the oil off once cooled.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes