Italian Zepoole Food

ZEPPOLE RECIPE

Steps:

• Add the water to a stand mixer with the hook attachment and then whisk in the yeast until combined. Let stand for 8-10 minutes.
• Next, turn the mixer on low and add in the flour and mix until combined. Add in the salt.
• Knead the dough on medium-low speed for 10 minutes.
• Cover and let stand for 60 minutes or until doubled in size.
• Heat up the oil until it reaches 375°.
• Using a small ice cream scoop or 2 tablespoons scoop some of the dough out and add it to the hot oil and cook until golden brown and cooked throughout, about 5-6 minutes. Be sure to turn then often so that they brown on all sides. Repeat until all the dough has been used and only cook 4-6 at a time in the pot so that they do not become over-crowded.
• Drain the zeppole on a paper towel and generously sprinkle on powdered sugar and serve.

ZEPPOLE

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

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.

ZEPPOLE

Steps:

• Gather the ingredients.
• Place water, butter, and salt in a small saucepan over high heat. Bring to a boil, stirring constantly.
• When the butter has melted, whisk in the flour and continue to stir, with a whisk or wooden spoon, until batter is smooth and does not stick to the sides of the pot.
• Remove from heat and transfer the dough to a bowl to cool to room temperature.
• Once it has cooled, add the eggs, one at a time, mixing well after each addition. Refrigerate the dough while you prepare the pastry cream filling (20 to 30 minutes).
• Gather the ingredients.
• In a small bowl, beat the egg yolks with the sugar until combined.
• Add the flour to the egg mixture, whisking well until combined.
• Place milk and lemon zest in a medium, heavy-bottomed saucepan and bring to a boil over medium-high heat. When the milk begins to boil, remove it from the heat and slowly add the egg mixture, constantly whisking, until the mixture is smooth.
• Return to medium heat and continue whisking until the cream thickens.
• Transfer the cream to a bowl, cover the surface with a piece of parchment paper, and let cool. Meanwhile, make the zeppole.
• Gather the ingredients.
• Prepare 8 (3-inch) squares of parchment paper or aluminum foil. Transfer the dough to a pastry bag with a star-shaped tip. Pipe a ring of dough onto each square of paper or foil, about 2 inches in diameter, to form a doughnut shape.
• Heat several inches of frying oil in a large pot with high sides to 320 F (160 C). Drop the zeppole (still on the paper or foil) in the oil one or two at a time to avoid crowding. The paper or foil will detach itself after a few seconds and you can remove it from the oil with tongs or a slotted spoon.
• When puffy and golden brown, remove each zeppole with a slotted spoon and drain on a paper towel-lined platter or tray.
• When cool enough to handle, fill another pastry bag with pastry cream and attach a star-shaped tip. Slice the zeppole in half and fill with a ring of pastry cream. Place the top half on the cream and then fill the center hole with a little more pastry cream.
• Place an amarena cherry on top of the cream in the center of each doughnut, then dust all of them lightly with powdered sugar. Serve hot.

ZEPPOLE RECIPE (EASY ITALIAN DONUTS)

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.

ITALIAN ZEPOOLE

Steps:

• Sprinkle the yeast into the water and let it sit on the top for about 30-60 seconds. Add the sugar and stir it all together. Let it sit until it becomes foamy and frothy; approximately 7-10 minutes.
• Meanwhile in a large bowl whisk together the flour and salt. Add the water mixture to the flour mixture. Add the oil and using a spatula work the dough for several minutes to combine. Cover the bowl with plastic wrap and place it in a warm part of the kitchen. Let it rise until it is double in size.
• Heat 1 inch oil in a heavy stockpot or Dutch oven to 375 degrees. Then using two spoons (one to scoop and one to push it in to the oil) or a small cookie scoop carefully drop six dough balls into the hot oil. Cook for about 3-4 minutes or until they are golden brown and puffy. Turn the doughnuts halfway through the cooking process. Remove to paper towels and drain. Sprinkle with powdered sugar. For best results serve warm.
• NOTES Let the yeast sit on the top of the water for about 1 minute. Then stir the sugar in and mix it all together. Let the mixture sit until it is foamy and frothy (this procedure is known as blooming yeast). This usually takes about 10 minutes. If it does not foam than the yeast is no good. Discard the mixture and try again with fresh yeast. Work the dough with a spatula so that gluten develops and the water distributes evenly making the doughnuts airy. Use a neutral frying oil with a high smoking point like vegetable, canola, or corn oil. Work in batches so as not to crowd the fryer. To help maintain oil temperature use a heavy pot (they maintain temperature better) and a clip on thermometer. The oil rises when there is nothing in the pot and drops when you add the batter. Turn the heat up or down to try to maintain a somewhat constant oil temperature. A little bump up or down works best. Move the fried doughnuts to a baking sheet covered with paper towels to drain. Sprinkle heavily with powdered sugar or place the powdered sugar in a bag with several of the balls and shake to coat. Zeppole is best served promptly so plan accordingly.