Orange And Chocolate Zeppole Food

ZEPPOLE

Steps:

• Put wine and water in a pot. Bring to almost a boil. (It shouldn't come to a full boil.) Add the flour all at once and stir constantly with a wooden spoon. When the dough comes out of the pot in a single piece remove it from the heat. Place on lightly oiled marble or counter surface. Knead by pounding with a rolling pin. Do this for 10 minutes so as to make it smooth and homogeneous. Roll the dough into snakes about as thick as your little finger. Pull off small pieces of dough, rub the dough between your hands and pinch ends together to make small rings.
• Heat the oil and fry the zeppole a few at a time. Prick balls with a skewer as they fry, so the dough will bubble out and they become crunchier and more golden. Drain them on paper towels. Dredge them in the cinnamon-sugar mixture. Serve hot or cold.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the chocolate sauce, heat the cream in a small saucepan until hot but not boiling. Combine the cream and chocolate into a heat proof bowl and stir until smooth.
• For the orange zeppole, combine the butter, sugar, salt and 1/2 cup water in a medium saucepan and bring to a bowl over medium heat.
• Take the pan off the heat and stir in the flour.
• Return the pan to low heat and cook, stirring continuously, until the mixture forms a ball, about 4 minutes.
• Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next.
• Add the orange zest and beat until smooth. Set aside.
• For the orange sugar, place the orange zest and sugar in a food processor.
• Pulse until the mixture is blended. Transfer the sugar to a shallow dish and set aside.
• 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 350*F.
• Using 2 small spoons, spoon out some dough and roll into balls.
• Drop 4 balls in the oil at a time and cook for about 5 minutes, until golden and puffed.
• Take the zeppoles out and roll in the orange sugar, then transfer to a plate.
• Reheat the chocolate dipping sauce if necessary, and serve in a small bowl with the zeppoles.

ZEPPOLE WITH CHOCOLATE SAUCE

Steps:

• For sauce:
• Put chocolate in a medium bowl. Stir cream and honey in a small saucepan over medium heat until mixture starts to bubble; pour over chocolate and whisk until smooth. Keep warm. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.
• For zeppole:
• In the bowl of a stand mixer fitted with a paddle, combine flour and next 6 ingredients. Beat at low speed until dough forms. Gradually add butter, beating until absorbed between additions and occasionally scraping down sides of bowl. Increase speed to medium and beat until smooth and glossy, about 3 minutes. Scrape dough from paddle and sides of bowl. Cover with plastic wrap; let rise for 2 hours. Pour enough oil into a deep, heavy 5-quart pot to reach a depth of 1 1/2" Attach a deep-fry thermometer to side of pot and heat oil over medium heat until it reaches 325°F. Working in batches, drop dough into oil by heaping teaspoonfuls (about 1"-diameter rounds). Cook, turning occasionally, until zeppole are golden and cooked, about 4 minutes per batch. Using a slotted spoon, transfer zeppole to paper towels; drain. Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole; shake gently to coat. Serve with sauce for dipping.

ORANGE AND CHOCOLATE ZEPPOLE

Steps:

• For the Chocolate Sauce
• Heat the cream in a small saucepan until hot but not boiling. Combine the cream and chocolate in a heat-proof bowl and stir until smooth.
• For the Orange Zeppole
• Combine the butter, sugar, salt, and 1/2 cup water in a medium saucepan and bring to a boil over medium heat. Take the pan off the heat and stir in the flour. Return the pan to low heat and cook, stirring continuously, until the mixture forms a ball, about 4 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, beat in the eggs, one at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
• For the Orange Sugar
• Place the orange zest and sugar in a food processor. Pulse until the mixture is blended. Transfer the sugar to a shallow dish and set aside.
• 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 350°F.
• Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Make three more zeppole, being careful to not crowd the pan. Turn each zeppole once or twice, cooking until golden and puffed, about 5 minutes. Roll the cooked zeppoles with the orange sugar, then transfer to a plate. Continue frying the remaining batter in batch's of 4.
• Reheat the chocolate sauce if necessary, and serve in a small bowl with the zeppole.