Zeppole Recipe 45 Food

ZEPPOLE RECIPE

Steps:

• In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
• In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
• In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
• Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
• Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot.

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:

• Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
• Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
• In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
• When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.

ZEPPOLE

Steps:

• Stir the sugar, salt and yeast into the warm water and allow to proof for about 15 minutes. The yeast will be activated and have the appearance of a head of beer. If it does not, it should be discarded and replaced with fresh yeast. (Improper storage temperature will sometimes destroy yeast even if the date on the package indicates it has not yet expired.)
• Add the flour and nutmeg to a food processor fitted with a dough blade (or the bowl of a mixer fitted with a dough hook). Turn on the food processor and through the feed tube, gradually add the yeast mixture. (Or turn on the mixer and gradually add the yeast mixture to the bowl of flour.) Then add the olive oil and eggs. Mix until the dough comes together.
• Transfer the dough to a large bowl and cover with a clean damp towel. Let rise in a warm place for about 1 hour. Punch down the dough and let it rise a second time in the same way. This will make the texture of the dough finer. Please note that the dough will not rise as much the second time.
• Heat oil in deep-fryer to 375 degrees F. or as directed on the manufacturer's instructions for similar foods. Transfer the dough to a lightly oiled marble slab and knead for a few minutes. Divide the dough into eighths. Divide each eighth into thirds and roll into a cylinder about 1/2-inch in diameter and 8 inches long. Connect the 2 ends of the cylinder and press firmly to make a circle. Grab the circle on each side and twist twice. Add zeppole to basket immersed in oil in deep-fryer and fry until golden. Remove and drain on paper towels. Sift confectioners' sugar over them while they are still warm.

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.